World Recipes: Cassava Pasties (Pasteles de Mandioca)

17 May World Recipes: Cassava Pasties (Pasteles de Mandioca)

Pasteles de mandioca are a beloved traditional dish from Paraguay, deeply rooted in local cuisine and culture. Made from cassava—also known as yuca—this recipe reflects the country’s use of native ingredients to create rich, filling meals. These crispy pasties are commonly enjoyed as a snack or shared during family gatherings, offering a perfect balance between a crunchy exterior and a savoury filling.

Ingredients

• 1 kg cassava (peeled)
• 1 egg
• 1 teaspoon of fat (or butter)
• 1 ¼ cups cornmeal
• ½ cup sifted wheat flour
• Fine salt

For the filling: Minced meat (seasoned to taste)

Preparation

• Begin by boiling the cassava in salted water until soft. Once cooked, remove it from the heat and immediately mash or process it into a smooth dough while still warm. This step is important to achieve the right texture.
• Place the mashed cassava on a clean surface and mix in the cornmeal. Add the fat, salt, egg, and wheat flour. Knead everything well until you form a smooth and workable dough.
• Take small portions and shape them into balls, about the size of a biscuit. Using a rolling pin, flatten each portion on a surface lightly dusted with cornmeal to prevent sticking.
• Form discs of about 9 cm in diameter. Add a spoonful of the minced meat filling in the centre of each disc. Moisten the edges with a little water, then fold and seal, pressing the edges firmly or shaping them with a fork.
• Heat oil or fat in a pan until very hot. Fry the pasties until golden and crispy.

Remove and serve immediately while hot, enjoying this delicious taste of Paraguay.