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Pastel Mandi'o
Pastel Mandi'o are savory Paraguayan empanadas made with a dough of cooked cassava (yuca) and cornmeal, filled with a flavorful mixture of shredded beef, hard-boiled eggs, and spices. These delightful snacks are deep-fried until golden brown and crispy.
🧂 Ingredienser
- 500 g Cassava (Yuca)(peeled and cut into chunks)
- 100 g Cornmeal
- 50 g Butter
- 1 large Egg(for the dough)
- 1 tsp Salt
- 300 g Shredded cooked beef(seasoned with onion, garlic, cumin, paprika)
- 2 large Hard-boiled eggs(chopped)
- for frying Vegetable oil
👨🍳 Fremgangsmåde
- 1
Boil the cassava in salted water until very tender. Drain well and mash or process until smooth. Let it cool slightly.
💡 Professionelle Tips: Ensure the cassava is completely cooked and soft for an easy mash. - 2
In a bowl, combine the mashed cassava, cornmeal, butter, egg, and salt. Mix until a cohesive dough forms. If the dough is too sticky, add a little more cornmeal.
💡 Professionelle Tips: The dough should be firm enough to handle without being sticky. - 3
In a separate bowl, combine the shredded beef, chopped hard-boiled eggs, and any additional seasonings you prefer for the filling (e.g., a pinch of cumin, paprika, or finely chopped onion).
💡 Professionelle Tips: Ensure the filling is well-seasoned and moist. - 4
Divide the cassava dough into small portions. Flatten each portion into a circle on a lightly floured surface.
💡 Professionelle Tips: Work with one portion of dough at a time to prevent it from drying out. - 5
Place a spoonful of the beef and egg filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and crimp the edges to seal.
💡 Professionelle Tips: You can use a fork to crimp the edges for a decorative finish. - 6
Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough for deep-frying (around 180°C or 350°F).
💡 Professionelle Tips: Use a thermometer to ensure the oil is at the correct temperature. - 7
Carefully fry the Pastel Mandi'o in batches, turning occasionally, until they are golden brown and crispy on all sides. This should take about 3-5 minutes per batch.
⏱️ 5 minutes - 8
Remove the fried Pastel Mandi'o with a slotted spoon and drain them on paper towels. Serve hot.
💡 Professionelle Tips: Serve immediately for the best crispy texture.
💡 Professionelle Tips
- ✓The quality of the cassava is crucial for the dough's texture. Use fresh, firm cassava if possible.
- ✓The filling can be varied; some recipes include finely chopped onions or bell peppers.
- ✓Ensure the oil is hot enough before frying to prevent the Pastel Mandi'o from becoming greasy.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a vegetarian version, fill with a mixture of sautéed vegetables and cheese.
- Bake instead of frying for a lighter option, though the texture will be different.