Entree: Paraguay – National Cuisine – Pastel Mandi'o (Baked cassava pastry filled with seasoned beef and cheese)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 35 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and grated or finely chopped
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) beef or vegetable broth
- 2 hard-boiled eggs, quartered (optional)
- 1 cup (115 g) grated Paraguayan cheese or mozzarella
- 2 eggs, beaten (for dough binder)
- 1 tbsp (8 g) cornstarch
- 1/4 cup (60 ml) milk (or water) to adjust dough
- Oil for brushing or light greasing

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking sheet or line with parchment.
2. Place the grated cassava in a saucepan with enough water to cover. Bring to a boil and cook until very tender, about 10–12 minutes. Drain thoroughly and transfer to a bowl; while still warm, mash or press out excess moisture until the cassava is a damp, pliable masa.
3. While cassava is cooling slightly, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and red pepper and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute.
4. Add the ground beef, breaking it up with a spoon. Cook until browned, then stir in cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Pour in the broth and simmer until the mixture is almost dry, about 5–7 minutes. Remove from heat and let cool slightly.
5. Stir half the grated cheese into the cooled beef filling. If using, fold in chopped hard-boiled egg quarters.
6. In the bowl with the mashed cassava, mix the beaten eggs, cornstarch, and milk. Add the remaining cheese and combine into a soft dough that holds together; if too wet, add a little more cornstarch or a tablespoon more cooked cassava.
7. Divide the dough into 6 equal portions. Flatten each portion into a 5–6 inch (12–15 cm) circle on a lightly floured surface (use a little cornstarch if needed). Place 2–3 tbsp of beef filling in the center of each circle.
8. Fold the dough over the filling to form a half-moon or seal into a pocket; press edges firmly to seal. Place on the prepared baking sheet, seam side down. Brush tops lightly with oil.
9. Bake in the preheated oven for 25–30 minutes, until golden and firm. Let rest 5 minutes before serving.
10. Serve Pastel Mandi'o warm, alone or with a simple salad or chimichurri-style salsa.