Pastel Mandi'oCassava and Beef Hand Pies
Pastel mandi'o are Paraguayan cassava-dough pastries filled with seasoned beef. This version forms individual hand pies and fries them until crisp, rather than baking the filling as a casserole.
Prep
55m
Cook
45m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 1.1kgCassava Root (peeled, woody core removed, and chopped)
- 2.5lWater
- 130gCorn Flour
- 2pcsEgg
- 90gUnsalted Butter (softened)
- 5gSalt
Filling
- 40mlVegetable Oil
- 220gOnion (finely chopped)
- 15gGarlic (crushed)
- 220gTomato (finely chopped)
- 450gGround Beef
- 3gPaprika
- 6gSalt
- 2gBlack Pepper
Frying
- 800mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Boil the cassava root in the water until completely tender. Drain well, remove any remaining fibrous core, and mash while hot.
- 02
Mix the cassava root with the corn flour, eggs, unsalted butter, and salt until a soft, workable dough forms. Let it cool enough to handle.
- 03
Heat the vegetable oil in a skillet over medium heat and cook the onion until softened.
- 04
Add the garlic and ground beef and cook, breaking up the meat, until it reaches 71°C (160°F).
- 05
Stir in the tomato, paprika, salt, and black pepper and cook until the filling is thick and nearly dry. Cool completely.
- 06
Divide the dough into equal portions. Flatten each portion between lightly floured sheets into a round about 3 mm (1/8 inch) thick.
- 07
Place filling in the center of each round, fold over, and press the edges firmly to seal.
- 08
Heat the vegetable oil to 175°C (350°F). Fry the hand pies in batches until crisp and evenly golden.
- 09
Drain well and let the filling cool slightly before serving.
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