EMPANADAS DE MANDIOCA O PASTEL MANDI' O

cheese

🥗Healthier: low-fat cheese

💰Cheaper: ricotta

Ricotta is often less expensive and lower in fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

meat

🥗Healthier: chickpeas

💰Cheaper: tofu

Chickpeas provide protein and are often cheaper than meat.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthier binding agent, while aquafaba is a cost-effective egg substitute.

For the filling, gather 750 grams of ground meat, 4 chopped hard-boiled eggs, 2 medium onions, 1/4 red bell pepper, 1/4 green bell pepper, 3 green onions, 1 clove garlic, parsley, cilantro, salt, paprika, cumin, and oil.

Sauté the onions, garlic, and bell peppers in oil until softened.

Add the ground meat and cook until well done.

Finely chop the green onions and add them to the mixture, seasoning with salt and pepper to taste.

Chop the hard-boiled eggs and mix everything together, adding parsley or cilantro towards the end of cooking.

For the empanada dough, use 1 kilogram of cassava, 1 egg, 250 grams of corn flour, 100 grams of regular flour, and up to 50 milliliters of milk if needed, along with fine salt.

Wash, peel, and remove the root from the cassava, then cut it into pieces.

Boil the cassava in salted water for approximately 40 minutes until tender.

Drain the cassava well and mash it into a puree, adding the egg as you mix.

Gradually incorporate the corn flour to form a dough, using regular flour as needed while rolling it out with a rolling pin.

Cut out circles for the empanadas, fill them, and seal the edges, optionally brushing with egg wash.

Fry in abundant hot oil until golden brown, using a plastic jar lid about 9 centimeters in diameter to cut the dough circles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens