Pastel Mandi´o - Empanadas sin gluten de carne de soja

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds healthy fats.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is lower in fat, while canned beans are a budget-friendly protein.

black pepper

🥗Healthier: white pepper

💰Cheaper: no pepper

White pepper can be a milder alternative.

Boil the mandioca with a little salt until soft.

Remove the center and any dark spots from the mandioca, then mash it.

Use a meat grinder or a manual grinder to process the mandioca into a fine mash.

In a bowl, combine the 800 g of mashed mandioca with 150 g of corn flour.

Add 75 ml of oil and 7.5 g of salt to the mixture and integrate well.

Knead the dough lightly until just combined; do not over-knead.

Let the dough rest briefly; no additional resting time is required.

Roll out the dough into disks, ensuring they are not too thin (about medium thickness).

Prepare the filling using soy meat with peppers and spices, or any filling of choice.

Place the filling in the center of each dough disk and fold to create a half-moon shape.

Seal the edges of the empanadas by pressing with fingers or a fork.

Arrange the empanadas on a baking sheet.

Brush the tops with oil before baking.

Bake in the oven for 15-20 minutes, turning halfway through for even cooking.

If necessary, adjust the oven temperature to 250°C for the last 5 minutes to brown the tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens