Empanadas de Yuca [Recipe + Video] Cassava Empanadas

Name: Empanadas de Yuca [Recipe + Video] Cassava Empanadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 red onion; 2 cloves garlic; ½ pound minced beef; ½ cup tomato sauce; ½ bell pepper; ¾ teaspoon salt; ½ teaspoon pepper (freshly-cracked, or ground); 1 prig cilantro; 1 cup water; 1 cup cativia; ½ teaspoon salt; 2 cups vegetable oil; ½ cup diced cheddar

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
388 kcal
Course
Snacks
Cuisine
South American, Dominican

Empanadas de Yuca [Recipe + Video] Cassava Empanadas

Oriana Walker

Report

Empanaditas de yuca are tasty, gluten-free cassava empanadas made with cassava flour. They have a surprising crunchiness and lovely flavor.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

For the beef filling

1 tablespoon olive oil [10g]
1 red onion (small-sized, minced [40 g])
2 cloves garlic crushed [15g]
½ pound minced beef [113g]
½ cup tomato sauce [60g]
½ bell pepper (diced [76g] )
¾ teaspoon salt (or more, to taste)
½ teaspoon pepper (freshly-cracked, or ground) (or more, to taste)
1 prig cilantro (optional)

For the dough

1 cup water
1 cup cativia (cassava flour or tapioca)
½ teaspoon salt
2 cups vegetable oil (corn, peanut or soy), divided

For the cheese filling

½ cup diced cheddar

Add to Shopping List

Instructions

1. Make the filling

Find instructions and video for filling here. We're using plain beef filling without the optional ingredients. Notice that for this recipe we're halving the ingredients. Set aside.

2. Make the dough

Heat water to boiling point. Leave simmering over low heat.Mix cativía, salt, and ½ tablespoon of oil. Pour ¼ cup of boiling-hot water and mix with a spatula. If the dough looks too dry, add more boiling water by the tablespoon, mixing each time until you have a coherent dough, but slightly on the dry side. Make sure not to add too much water.

3. Knead dough

Knead the dough until it is elastic but neither too sticky, nor too crumbly. It should resemble regular flour dough. If at any point it is too dry, or not elastic enough, add very small quantities of water and knead (see notes).

4. Make empanadas

Divide the dough into 8 balls of equal size. On a lightly oiled surface roll out the balls forming thin disks. You may need to grease the rolling pin too if sticks too much.Put a tablespoon of the beef (or a few dices of cheese) in the center, double over in a semi-circle, and seal the border pressing it with a fork. Cut into a semicircle using a small bowl.

5. Fry

Heat oil in a small pan (so you have at least 2 inches [5cm] of oil) over medium-high heat. Deep fry the empanadas submerged in very hot oil until they are golden brown. Don't overcrowd the pot so the temperature remains evenly hot. Place on a paper towel to absorb excess oil.

6. Serve

Serve immediately after frying. You can store the empanadas prior to frying by placing them on greased wax paper and covering tightly with plastic film. I haven't tried freezing them, so I am not sure if they can be stored this way.

Notes

Using homemade or store-bought catibía means you'll need different amounts of water. There is no way to tell the exact amount, as they have different humidity levels.

Nutrition Information

Show Details

Serving 2g Calories 388kcal (19%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 25g (38%) Saturated Fat 13g (65%) Cholesterol 40mg (13%) Sodium 926mg (39%) Potassium 325mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 600IU (12%) Vitamin C 23.2mg (26%) Calcium 20mg (2%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 388 kcal

% Daily Value*

Serving	2g
Calories	388kcal	19%
Carbohydrates	31g	10%
Protein	10g	20%
Fat	25g	38%
Saturated Fat	13g	65%
Cholesterol	40mg	13%
Sodium	926mg	39%
Potassium	325mg	7%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	600IU	12%
Vitamin C	23.2mg	26%
Calcium	20mg	2%
Iron	1.9mg	11%