Yucca and Parmesan Cheese Empanadas

1. Step 1

   Peel the yuccas and place them whole in a pot and cover with water.
2. Step 2

   Cook the yucas until they are very tender.
3. Step 3

   Remove the yuccas from the water, drain and puree them, first removing the roots that are in the center.
4. Step 4

   Add the melted butter to the cassava puree and mix well.
5. Step 5

   Add the egg yolks one at a time, mixing thoroughly after each addition.
6. Step 6

   Stir in the flour, baking powder, and grated Parmesan cheese until a soft dough forms.

Shape the Empanadas

1. Step 1

   Divide the dough into two parts and roll out on a floured surface.
2. Step 2

   Cut into 6 cm diameter circles.
3. Step 3

   Place a small piece of diced Parmesan in the center of each circle.
4. Step 4

   Fold and press the edges with your fingers to seal.
5. Step 5

   Arrange the empanadas on a platter and refrigerate for 30 minutes.

Cook the Empanadas

1. Step 1

   Remove from the refrigerator and lightly dust with sifted flour.
2. Step 2

   Fry in hot oil over medium heat until golden brown and the cheese has melted.
3. Step 3

   Place the fried empanadas on absorbent paper to drain excess oil.
4. Step 4

   Serve the cassava empanadas as a starter or as a main course accompanied by a good beer or red wine.