Can I use a different type of cheese?

Yes, you can substitute Parmesan with mozzarella or a local favorite to change up the taste.

How can I store leftover empanadas?

Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.

What can I serve with these empanadas?

Serve warm, accompanied by a side dip of your choice, such as a garlic aioli or spicy tomato sauce.

Can I add herbs to the cassava mixture?

Yes, try adding fresh herbs like cilantro or parsley for added flavor.

Are these empanadas gluten-free?

Yes, these empanadas are gluten-free as they are made with cassava.

Yucca and Parmesan Cheese Empanadas

Name: Yucca and Parmesan Cheese Empanadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: Latin American
Ingredients: 500 g cassava (yuca), peeled and boiled; 0.25 cup butter, melted; 0.25 cup Parmesan cheese, diced; 0.25 cup flour; 2 egg yolks; 1 tbsp baking powder; Salt to taste; Vegetable oil for frying

@cocinero44

Latin American Appetiser Snack Appetizer Vegetarian Gluten-Free

These delectable empanadas are a fusion of traditional Latin American flavors and a touch of Italian influence with the use of Parmesan cheese. The combination of cassava and cheese creates a creamy, delicious filling encased in a golden, crispy crust. Perfect as a snack or appetizer for any occasion.

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Prep Time

20min

Cook Time

30min

Total Time

50min

Ingredients

10 Servings

(1 serving = 1 empanada)

cassava (yuca), peeled and boiled
500g
butter, melted
1/4cup
Parmesan cheese, diced
1/4cup
flour
1/4cup
egg yolks
2
baking powder
1tbsp
Salt to taste
Vegetable oil for frying

Want to keep this recipe for later? We can email it to you!

How to make Yucca and Parmesan Cheese Empanadas

Step 1
Peel the yuccas and place them whole in a pot and cover with water.
Step 2
Cook the yucas until they are very tender.
Step 3
Remove the yuccas from the water, drain and puree them, first removing the roots that are in the center.
Step 4
Add the melted butter to the cassava puree and mix well.
Step 5
Add the egg yolks one at a time, mixing thoroughly after each addition.
Step 6
Stir in the flour, baking powder, and grated Parmesan cheese until a soft dough forms.

Shape the Empanadas

Step 1
Divide the dough into two parts and roll out on a floured surface.
Step 2
Cut into 6 cm diameter circles.
Step 3
Place a small piece of diced Parmesan in the center of each circle.
Step 4
Fold and press the edges with your fingers to seal.
Step 5
Arrange the empanadas on a platter and refrigerate for 30 minutes.

Cook the Empanadas

Step 1
Remove from the refrigerator and lightly dust with sifted flour.
Step 2
Fry in hot oil over medium heat until golden brown and the cheese has melted.
Step 3
Place the fried empanadas on absorbent paper to drain excess oil.
Step 4
Serve the cassava empanadas as a starter or as a main course accompanied by a good beer or red wine.

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

112.8kcal (5.64%)

Protein

3.6g (7.28%)

Carbs

10.6g (3.85%)

Sugars

1.0g (2%)

Healthy Fat

2.2g

Unhealthy Fat

4.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the cassava is completely tender before mashing to avoid lumps.
Adjust the seasoning according to your taste preference.

FAQS

Can I use a different type of cheese?
Yes, you can substitute Parmesan with mozzarella or a local favorite to change up the taste.
How can I store leftover empanadas?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
What can I serve with these empanadas?
Serve warm, accompanied by a side dip of your choice, such as a garlic aioli or spicy tomato sauce.
Can I add herbs to the cassava mixture?
Yes, try adding fresh herbs like cilantro or parsley for added flavor.
Are these empanadas gluten-free?
Yes, these empanadas are gluten-free as they are made with cassava.

@cocinero44

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How to make Yucca and Parmesan Cheese Empanadas

Step 1
Peel the yuccas and place them whole in a pot and cover with water.
Step 2
Cook the yucas until they are very tender.
Step 3
Remove the yuccas from the water, drain and puree them, first removing the roots that are in the center.
Step 4
Add the melted butter to the cassava puree and mix well.
Step 5
Add the egg yolks one at a time, mixing thoroughly after each addition.
Step 6
Stir in the flour, baking powder, and grated Parmesan cheese until a soft dough forms.

Shape the Empanadas

Step 1
Divide the dough into two parts and roll out on a floured surface.
Step 2
Cut into 6 cm diameter circles.
Step 3
Place a small piece of diced Parmesan in the center of each circle.
Step 4
Fold and press the edges with your fingers to seal.
Step 5
Arrange the empanadas on a platter and refrigerate for 30 minutes.

Cook the Empanadas

Step 1
Remove from the refrigerator and lightly dust with sifted flour.
Step 2
Fry in hot oil over medium heat until golden brown and the cheese has melted.
Step 3
Place the fried empanadas on absorbent paper to drain excess oil.
Step 4
Serve the cassava empanadas as a starter or as a main course accompanied by a good beer or red wine.

Want to keep this recipe for later? We can email it to you!