Can I bake these empanadas instead of frying them?
While traditionally fried, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown. They will be less crispy than fried ones.
LUNCH
Paraguayan Pastel Mandi'o: Savory Fried Cassava Empanadas
Experience the authentic flavors of Paraguay with these delightful Pastel Mandi'o. These crispy empanadas feature a unique dough made from cassava, encasing a rich, savory ground beef filling. They're a cherished snack or light meal, perfect for any gathering.
HOW TO MAKE IT
Let's cook.
01
Boil the peeled cassava chunks in salted water for 15-20 minutes over medium-high heat until very tender. Drain well and mash thoroughly with a potato masher or fork until smooth, removing any fibrous strands.
02
While the cassava is still warm, incorporate 1 tablespoon of unsalted butter and 1 teaspoon of salt into the mashed cassava. Knead briefly until a smooth, pliable dough forms. Set aside.
03
For the filling, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
04
Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 8-10 minutes until browned, draining any excess fat. Stir in 1/2 teaspoon of ground cumin and 1/4 cup of chopped fresh parsley. Cook for 1 minute, then remove from heat and let cool slightly.
05
Divide the cassava dough into 12 equal portions. On a lightly floured surface, flatten each portion into a 4-inch circle. Place 1-2 tablespoons of the meat filling on one half of each circle, then fold the dough over to form a half-moon shape. Crimp the edges firmly with a fork to seal.
06
Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully fry the pastel mandi'o in batches for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.
07
Remove the fried empanadas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
About This Recipe
Experience the authentic flavors of Paraguay with these delightful Pastel Mandi'o. These crispy empanadas feature a unique dough made from cassava, encasing a rich, savory ground beef filling. They're a cherished snack or light meal, perfect for any gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the cassava is very tender before mashing to achieve a smooth dough. Do not overfill the empanadas, as this can make them difficult to seal and prone to bursting during frying. Maintain a consistent oil temperature for even cooking and a crispy exterior.
Easy Substitutions
Ground pork or a mixture of ground beef and pork can be used for the filling. For a vegetarian option, use a mixture of sautéed mushrooms, bell peppers, and black beans. A pinch of smoked paprika can be added to the filling for extra flavor.
Storage & Reheating
Store leftover pastel mandi'o in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and crispy.
Serving Suggestions
Serve these delicious empanadas with a side of fresh tomato salsa or a simple hot sauce. They pair wonderfully with a crisp green salad for a light lunch. For a more traditional experience, enjoy them with a cup of hot mate or a refreshing glass of tereré.
Common Mistakes
Over-mashing the cassava can make the dough gummy; mash just until smooth. Not sealing the edges properly will cause the filling to leak during frying, so crimp them firmly with a fork. Frying at too low a temperature will result in greasy empanadas, while too high a temperature will burn the outside before the inside is cooked through. Overcrowding the frying pot lowers the oil temperature and leads to soggy results; fry in small batches.
Frequently Asked Questions
Can I prepare the dough or filling ahead of time?
Yes, the meat filling can be prepared up to 2 days in advance and stored in the refrigerator. The cassava dough is best made fresh, but can be prepared a few hours ahead and kept covered at room temperature.
What if I can't find fresh cassava?
While fresh is best, you can use frozen cassava. Thaw it completely, then boil and mash as directed. You may need to adjust the amount of butter or a tiny bit of flour if the dough is too wet.
MORE TO KNOW
The key to perfect Pastel Mandi'o lies in the cassava dough. Using fresh cassava is crucial, as frozen cassava can sometimes be too watery and difficult to work with. After boiling, it's important to mash the cassava while it's still hot to achieve the smoothest consistency. Any fibrous strands should be removed during mashing to ensure a pleasant texture. If the dough feels too sticky, you can add a small amount of cassava flour or cornstarch, but avoid adding too much, as it can make the empanadas tough. Conversely, if the dough is too dry and crumbly, add a tiny bit of warm water or milk, a teaspoon at a time, until it becomes pliable. The dough should be firm enough to handle but soft enough to form easily.
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