Difference between revisions of "Pie Mandío"
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* leftover [[meat]] | * leftover [[meat]] | ||
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# Boil the [[cassava|mandioca]] in salt water until tender, then mash either using a food processor, masher or mortar. | # Boil the [[cassava|mandioca]] in salt water until tender, then mash either using a food processor, masher or mortar. | ||
# Put on the table [[cassava|mandioca]] with [[cornmeal|corn flour]]. | # Put on the table [[cassava|mandioca]] with [[cornmeal|corn flour]]. | ||
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# Serve immediately. | # Serve immediately. | ||
| − | [[Category:Paraguayan Meat | + | [[Category:Paraguayan cuisine]] |
| − | [[Category:Paraguayan | + | [[Category:Meat Recipes]] |
| + | [[Category:Paraguayan cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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Latest revision as of 20:00, 13 July 2012
Description
Empanada of mandioca
Ingredients
- 1 kg of mandioca
- 1 egg
- 1 teaspoon fat
- 1¼ cup corn flour
- ½ cup sifted flour
- fine salt to taste
- leftover meat
Procedures
- Boil the mandioca in salt water until tender, then mash either using a food processor, masher or mortar.
- Put on the table mandioca with corn flour.
- Add the fat, egg and regular flour.
- Knead well.
- Stretch out the dough with a rolling pin, dusting the mass and the table with the corn flour.
- Form rounds of 9 cm diameter, more or less.
- Fill up with So'o Ku'i (leftover meat), with hard-boiled eggs or picadillo.
- Dampen the edges with water, close the empanadas and pass the borders through a raviolera, or scallop the edges manually.
- To fry in oil or very hot fat.
- Serve immediately.
