Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
1 lb (500 g) yucca , cassava or manioc.
¼ cup melted butter
¼ cup all purpose flour
2 egg yolks
1 tablespoon baking powder
¼ cup grated parmesan cheese
Cheese that melts, finely chopped


Peel yucca and place in a pan. Cover with water, bring to a boil and cook until yucca is tender.

Remove pan from heat. Place yucca in a bowl and mash it with a potato masher until smooth. Incorporate melted butter, egg yolks, parmesan cheese and baking powder, mixing thoroughly by kneading with both hands.

Divide dough in two. Roll out one half on a floured work surface. With a round cookie cutter (3 inches - 6 cm) cut circles.

Place a small amount of cheese in the center of each circle and fold each one in half. Seal by pressing both ends together with your fingers.

Repeat with the rest of the dough. Refrigerate for ½ hour.

Before serving heat oil until hot, flour the pastries lightly and fry until golden.

Remove and drain on paper towels. Serve 2 or 3 as an entrée.

Can be served as appetizers as well.

Yields 30 yucca empanadas
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved