👨‍🍳 作り方

1. 1

   Boil the cassava in salted water until very tender. Drain well and mash or process until smooth. Let it cool slightly.

   💡 プロのコツ: Ensure the cassava is completely cooked and soft for an easy mash.
2. 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.

   💡 プロのコツ: The dough should be firm enough to handle without being sticky.
3. 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).

   💡 プロのコツ: Ensure the filling is well-seasoned and moist.
4. 4

   Divide the cassava dough into small portions. Flatten each portion into a circle on a lightly floured surface.

   💡 プロのコツ: Work with one portion of dough at a time to prevent it from drying out.
5. 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.

   💡 プロのコツ: You can use a fork to crimp the edges for a decorative finish.
6. 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).

   💡 プロのコツ: Use a thermometer to ensure the oil is at the correct temperature.
7. 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. 8

   Remove the fried Pastel Mandi'o with a slotted spoon and drain them on paper towels. Serve hot.

   💡 プロのコツ: Serve immediately for the best crispy texture.