Paraguayan Yuca Empanadas

Ingredients

• For the dough: For the dough:
• 2 cups (300g) yuca flour 2 cups (300g) yuca flour
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• For the filling: For the filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Chimichurri sauce Chimichurri sauce

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 22g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the yuca flour, warm water, and salt. Mix well until a dough forms. Knead the dough for a few minutes until it becomes smooth and pliable.
2. 2.
   In a separate pan, cook the ground beef over medium heat until browned. Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are softened.
3. 3.
   Stir in the ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Take a small portion of the yuca dough and flatten it into a circle on a lightly floured surface. Place a spoonful of the meat filling in the center of the dough circle.
6. 6.
   Fold the dough over the filling, pressing the edges together to seal the empanada. Repeat with the remaining dough and filling.
7. 7.
   Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the empanadas are golden brown.
8. 8.
   Serve the Paraguayan Yuca Empanadas warm with chimichurri sauce on the side.

Treat your ingredients with care...

• Yuca flour — Make sure to use yuca flour specifically, as it differs from other types of flour. It provides the unique texture and flavor to the empanadas.

Tips & Tricks

• If yuca flour is not available, you can substitute it with tapioca flour, although the texture and flavor may vary slightly.
• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the filling.
• Make sure the empanadas are sealed tightly to prevent the filling from leaking out during baking.
• Serve the empanadas with a fresh green salad for a complete meal.
• These empanadas can be made ahead of time and frozen. Simply reheat them in the oven before serving.

Serving advice

Serve the Paraguayan Yuca Empanadas as a main course or as a delightful appetizer. They are perfect for gatherings, parties, or as a comforting meal on a cozy evening.

Presentation advice

Arrange the Paraguayan Yuca Empanadas on a platter, garnished with fresh herbs such as parsley or cilantro. Serve them alongside a bowl of vibrant chimichurri sauce for dipping.