Pastel Mandi'ó

Name: Pastel Mandi'ó
Prep time: 1 h 15 min
Cook time: 2 h
Total time: 3 h 15 min
Yield: 8 people
Ingredients: 2 lb cassava; 1 egg; 2 tablespoons margarine; 1¼ cup corn flour; ½ cup all-purpose flour; fine salt; vegetable oil; 2 lb beef; 3 tablespoons rice; 2 onions; 4 cloves garlic; 1 bay leaf; ¼ red bell pepper; 3 sprigs parsley; 2 hard-boiled eggs; salt; pepper; 3 tablespoons vegetable oil; ½ teaspoon ground cumin; Pressure cooker; Dutch oven; Strainer; Rolling pin

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Prep Time
1 hr 15 mins
Cook Time
2 hrs
Total Time
3 hrs 15 mins
Servings
8 people
Course
Appetizer
Cuisine
South American, Paraguayan

Pastel Mandi'ó

Erin Shaw

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Pastel mandi'ó is a delicious traditional Paraguayan snack that is similar to an empanada. It is prepared with corn flour, cassava and a stuffing that is usually made from beef.

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Ingredients

Servings

For the dough

2 lb cassava
1 egg
2 tablespoons margarine , melted
1¼ cup corn flour , or fine corn meal (+ ¾ cup/100g for the work surface)
½ cup all-purpose flour
fine salt
vegetable oil (for frying)

For the filling

2 lb beef
3 tablespoons rice , soaked for 15 minutes and drained
2 onions
4 cloves garlic
1 bay leaf
¼ red bell pepper , chopped
3 sprigs parsley , chopped
2 hard-boiled eggs , grated
salt
pepper
3 tablespoons vegetable oil
½ teaspoon ground cumin

Equipment

Pressure cooker
Dutch oven
Strainer
Rolling pin

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Instructions

Filling

In a pressure cooker, place the meat with 2 cloves of garlic, 1 onion and 1 bay leaf. Season with salt and pepper and cook for 45 minutes.
Remove the meat from the pressure cooker and reserve the broth.
Roughly chop the meat.
Chop the remaining garlic and onion.
In a Dutch oven, sauté the onion and garlic over medium heat for 2 minutes. Add the bell pepper and stir well.
Add the rice and stir well. Season with salt and pepper.
Add 2 ladles of meat stock, chopped parsley and cumin.
Cook on low heat until the rice is cooked, about 10 minutes.
Add the meat and mix well. Adjust the seasoning.
Place the stuffing in a strainer and drain to get rid of all the liquid. Let cool.
Mix the boiled eggs with the stuffing.

Dough

Rinse the cassava under cold water. Rub lightly with a brush to remove any dirt that may have stuck to the cassava root.
Peel with a sturdy vegetable peeler. Cassava should be pristine white at the end of the peeling.
Cut the peeled cassava into large pieces.
Place in a saucepan and add enough water to cover. Season with salt and mix.
Boil the cassava for 30 minutes, or until tender.
Remove from heat immediately and drain well.
Purée the cassava.
Place the cassava and corn flour in a large bowl.
Add margarine, 1 teaspoon salt, egg and all-purpose flour. Knead well.
Sprinkle the work surface with corn flour and roll out the dough with a rolling pin to a thickness of ⅛ inch.
Form discs of dough of about 4 inches (10cm) diameter.
Place a teaspoonful of stuffing in the center of each disc of dough.
Renew the operation until the dough is used up.
Wet the edges of each disc with water and close in a half-moon shape by pressing on the edges.
Heat a pot or Dutch oven with a good amount of oil and deep fry the pastels mandi'ó over medium-high heat.
Serve hot.