Can I bake these instead of frying?
While traditionally fried, you can bake them at 400°F/200°C for 20-25 minutes, or until golden brown, for a lighter option. They may not be as crispy as fried ones.
DINNER
Traditional Paraguayan Pastel Mandi'o with Savory Beef
Delight in the authentic taste of Paraguay with these classic Pastel Mandi'o. These comforting empanadas feature a unique cassava-based dough, generously filled with a flavorful, seasoned beef mixture. They're a wonderful choice for a satisfying meal or a hearty snack.
HOW TO MAKE IT
Let's cook.
01
Boil the peeled cassava in a large pot of salted water for 15-20 minutes, or until very tender. Drain well and mash thoroughly with a potato masher or fork until smooth. Stir in the melted butter and 1/2 teaspoon of salt. Set aside to cool slightly.
02
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.
03
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 the cumin, paprika, and chopped parsley. Cook for 2 minutes more, then remove from heat and let cool.
04
Divide the cassava dough into 8 equal portions. On a lightly floured surface, flatten each portion into a 5-inch circle. Place about 2 tablespoons of the beef filling in the center of each circle.
05
Fold the cassava circle in half to form a crescent shape. Press the edges firmly together to seal, then crimp with a fork to create a decorative edge and ensure a tight seal.
06
Heat 2 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F/175°C. Fry the pastel mandi'o in batches for 3-4 minutes per side, or until golden brown and crispy.
07
Carefully remove the fried pastel mandi'o with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
About This Recipe
Delight in the authentic taste of Paraguay with these classic Pastel Mandi'o. These comforting empanadas feature a unique cassava-based dough, generously filled with a flavorful, seasoned beef mixture. They're a wonderful choice for a satisfying meal or a hearty snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a spicier filling, add a pinch of cayenne pepper or a finely diced jalapeño to the beef mixture. Ensure the cassava is very tender before mashing to achieve a smooth dough. Don't overcrowd the pan when frying, as this can lower the oil temperature and result in greasy empanadas.
Easy Substitutions
Ground pork or chicken can be used instead of beef for the filling. If cassava is unavailable, you can try using mashed potatoes, though the texture will be slightly different. For a vegetarian option, use a filling of seasoned black beans and corn.
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 until heated through and crispy, or in an air fryer.
Serving Suggestions
Serve these savory empanadas with a side of fresh tomato salsa or a simple green salad. They also pair wonderfully with a traditional Paraguayan chipa guasu (cornbread soufflé) or a refreshing glass of tereré (cold mate tea).
Common Mistakes
Not mashing the cassava thoroughly enough, leading to a lumpy dough. Overfilling the empanadas, which makes them difficult to seal and prone to bursting during frying. Frying at too low a temperature, resulting in greasy empanadas. Not draining excess fat from the beef filling, making the empanadas soggy. Not sealing the edges properly, causing the filling to leak out.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the cassava dough up to 1 day in advance and store it tightly wrapped in plastic in the refrigerator. Let it come to room temperature before shaping.
What is cassava?
Cassava, also known as yuca, is a starchy root vegetable common in tropical regions. It has a mild, slightly sweet flavor and a dense texture.
MORE TO KNOW
Working with cassava dough can be a bit sticky. Keep your hands lightly floured or oiled to prevent sticking. The key to a good pastel mandi'o is a well-sealed edge to prevent the filling from escaping during frying. If you find the dough too dry, add a tiny bit of warm water, a teaspoon at a time, until it's pliable. If it's too wet, add a tablespoon of cassava flour or cornstarch.
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