Cassava and cheese pies

Cassava in Peru, also known as mandioca in other countries- is one of the three more popular tubers next to the potato and the sweet potato.

Today, we’ll see a special way to prepare the popular empanadas, using the cassava to make a pastry. You can use them also as snacks. Follow the recipe and you’ll get 30 pies.


  • 500 g (1 lb) of cassava
  • 1/4 cup of melted butter
  • 1/4 cup of flour
  • 2 egg yolks
  • 1 tablespoon of baking powder
  • Processed cheese or cheese spread
  • 1/4 cup of parmesan cheese
  • Vegetable oil


Peel the cassavas, put them in a pot and cover with water. Cook until they get very soft.

Remove from the flame and press them with a fork. Remove the roots. Add the melted butter, yolks, parmesan and baking powder. Knead.

Cut the pastry in half and spread on a floured surface. Cut circles of 6 cm (2.5 inches). Put cheese in the circle’s center and make the pie sealing the edge with your finger or with a fork. Repeat with the rest of the pastry and refrigerate 30 minutes.

Before serving, heat vegetable oil in a frying pan, flour slightly the pies and fry them until they get brown. Remove from the flame and put them on paper towel.

Serve 2 or 3 per person.

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