Description Edit

Empanada of mandioca

Ingredients Edit

Directions Edit

  1. Boil the mandioca in salt water until tender, then mash either using a food processor, masher or mortar.
  2. Put on the table mandioca with corn flour.
  3. Add the fat, egg and regular flour.
  4. Knead well.
  5. Stretch out the dough with a rolling pin, dusting the mass and the table with the corn flour.
  6. Form rounds of 9 cm diameter, more or less.
  7. Fill up with So'o Ku'i (leftover meat), with hard-boiled eggs or picadillo.
  8. Dampen the edges with water, close the empanadas and pass the borders through a raviolera, or scallop the edges manually.
  9. To fry in oil or very hot fat.
  10. Serve immediately.
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