Entree: Paraguay – Northern Culinary Region – Pastel Mandi'o (cassava dough meat turnover)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) cassava (yuca), peeled and cut into chunks
- 1 tsp (5 g) salt for boiling cassava
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) milk, warm (optional for softer dough)
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 150 g
- 2 cloves garlic, minced, approx. 6 g
- 1 small red bell pepper, diced, approx. 120 g
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) annatto oil or 1/2 tsp (1 g) annatto powder (for color)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 2 large eggs, hard-boiled and chopped, approx. 3.5 oz (100 g) total
- 1/4 cup (40 g) green olives, sliced
- 1/4 cup (30 g) grated queso fresco or mild cheese (optional)
- 1 large egg, beaten, approx. 1.75 oz (50 g) for egg wash
- 2 tbsp (30 ml) vegetable oil for brushing or light frying (if desired)

Instructions

1. Place cassava chunks in a large pot, cover with water, add 1 tsp (5 g) salt, and simmer until very tender, about 20–25 minutes. Drain thoroughly.
2. While hot, remove the central fibrous core from each cassava piece, then mash cassava with butter and warm milk (if using) until smooth and a pliable dough forms. Taste and adjust salt. Let the dough cool until easy to handle.
3. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté chopped onion and garlic until translucent, 3–4 minutes. Add diced red pepper and cook 2 minutes more.
4. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Stir in tomato paste, annatto oil or powder, cumin, smoked paprika, salt, and pepper. Adjust seasoning. Remove from heat and stir in chopped hard-boiled eggs, sliced olives, and cheese if using. Let filling cool slightly.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
6. Divide cassava dough into 6 equal portions. On a lightly oiled surface or between parchment, flatten each portion into a 6–7 inch (15–18 cm) circle. Place about 1/3 to 1/2 cup (75–120 g) of filling on one half of each circle, leaving a border.
7. Fold dough over the filling to form a half-moon, pressing edges to seal. Crimp edges with a fork. Brush each pastel with beaten egg and place on the prepared baking sheet.
8. Bake for 20–25 minutes, until golden and set. For a crisper exterior, optionally shallow-fry the sealed pastels in 1/4 inch (6 mm) oil over medium heat 1–2 minutes per side before finishing in the oven.
9. Cool slightly and serve warm as a hearty main, accompanied by a simple salad or roasted vegetables.