The cassava empanada is a delicious bite with a cassava flour dough filled with seasoned meat with onion, garlic, and bay leaf. Its preparation includes cooking the meat with spices, making a sauté with vegetables and rice, and forming the dough with cassava mash and flours. The result is a combination of flavors and textures that will delight everyone.
The cassava empanada combines traditional flavors of Latin American cuisine.
The dough is prepared with cassava mash and corn and wheat flours, creating a unique and tasty texture.
The filling of meat, eggs, and spices completes this exquisite dish, ideal for sharing at family gatherings.
Cassava Empanada
Ingredients
1 kilogram of Cassava
2 tablespoons of Melted butter
250 grams of Corn flour
100 grams of Wheat flour
1 Egg
1 pinch of Salt
Oil
1 kilogram of Meat
50 grams of Rice
2 Onions
½ Chopped hot pepper
4 Garlic cloves
½ teaspoon of Cumin
1 Bay leaf
Chopped parsley
2 Chopped hard-boiled eggs
1 pinch of Pepper
Preparation
Step 1 : In a pot, cook the meat with onion, garlic, and bay leaf, seasoning with salt and pepper.
Step 2 : Then remove the meat and set aside the broth.
Step 3 : Cut the meat into medium-sized pieces and set aside.
Step 4 : In the same pot, sauté garlic, onion, and hot pepper.
Step 5 : Add the rice, season with salt and pepper, and incorporate the reserved broth, parsley, and cumin.
Step 6 : Cook for 10 minutes.
Step 7 : Add the meat and keep stirring.
Step 8 : Place the filling in a strainer and add the chopped hard-boiled eggs.
Step 9 : Wash, peel the cassava, and cut into large pieces.
Step 10 : Cook in salted water for 30 minutes, then mash it.
Step 11 : In a bowl, mix the cassava mash with corn and wheat flours to form the dough.
Step 12 : Form a dough about 2 cm thick and cut out 10 cm diameter circles.
Step 13 : Place the filling in the center of each circle, moisten the edges, and seal the pastries.
Step 14 : Fry the pastries in hot oil and place on absorbent paper before serving.
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