Empanadas de Yuca [Recipe + Video] Cassava Empanadas
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
388 kcal
-
Course
Snacks
-
Cuisine
South American, Dominican
Empanadas de Yuca [Recipe + Video] Cassava Empanadas
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Empanaditas de yuca are tasty, gluten-free cassava empanadas made with cassava flour. They have a surprising crunchiness and lovely flavor.
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Ingredients
For the beef filling
- 1 tablespoon olive oil [10g]
- 1 red onion (small-sized, minced [40 g])
- 2 cloves garlic crushed [15g]
- ½ pound beef 113g, minced
- ½ cup tomato sauce [60g]
- ½ bell pepper (diced [76g] )
- ¾ teaspoon salt (or more, to taste)
- ½ teaspoon black pepper or more, to taste, freshly-cracked or ground
- 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 cheddar cheese diced
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
(7%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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