Entree: Paraguay – Southern Culinary Region – Pastel Mandi'o (Manioc cassava dough pockets filled with seasoned meat and cheese, fried until crisp)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 10 min

Additional 10 min

Total 55 min

Ingredients

- 2 lb (900 g) cassava (manioc/yucca), peeled, boiled until very soft and drained
- 1 egg, beaten (about 50 g)
- 1/2 cup (60 g) tapioca or manioc starch
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil for dough
- 1 lb (454 g) ground beef
- 1 small onion, finely chopped, about 3 oz (90 g)
- 2 garlic cloves, minced (about 0.2 oz / 6 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) paprika
- 1/2 tsp (3 g) salt for filling
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 cup (50 g) grated cheese (Paraguayan cheese, queso, or mozzarella)
- 2 tbsp (30 ml) chopped fresh parsley
- Vegetable oil for frying, as needed

Instructions

1. Mash the hot cooked cassava thoroughly, removing any fibrous core, then transfer to a bowl and let cool slightly.
2. Stir the beaten egg, 1/2 cup (60 g) tapioca or manioc starch, 1 tsp (5 g) salt, and 2 tbsp (30 ml) vegetable oil into the mashed cassava until a soft, pliable dough forms; add more starch if too sticky.
3. In a skillet over medium heat, cook ground beef with chopped onion and minced garlic until browned; drain excess fat, then season with cumin, paprika, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) pepper. Remove from heat and stir in parsley; let cool slightly.
4. Divide dough into 12 equal portions. On a lightly oiled surface, flatten each portion into a 4–5 inch (10–12 cm) disk using a rolling pin or hands.
5. Place about 2 tbsp (30 g) of the beef filling and 1 tbsp (10 g) grated cheese in the center of each disk. Fold over and seal edges by pressing firmly; crimp with a fork if desired.
6. Heat about 1 inch (25 mm) of vegetable oil in a heavy skillet to 350°F (175°C). Fry pastels in batches 2–3 minutes per side until golden brown and crisp, turning carefully.
7. Drain on paper towels and serve hot.