Learn how to make authentic Pastel Mandi’o (also known as Empanadas de Mandioca), the classic Paraguayan dish that combines crispy yuca dough with a savory filling of tender shredded beef, onions, and spices. It’s a dish that’s as comforting as it is delicious!
Pastel Mandi'o is a traditional Paraguayan dish that's especially popular during the Fiesta de San Juan, a celebration held every June across Paraguay. This festival is all about bringing people together to enjoy food, games, and festivities, and Pastel Mandi'o is a staple during this time.
However, it's also enjoyed year-round as a comforting snack or appetizer. These empanadas are made from mashed yuca dough and filled with a variety of fillings—often minced meat—then deep-fried to golden perfection.
You can find them stuffed with everything from chicken to ham and cheese, but my favorite is the classic combination of tender minced beef, onions, and spices.
This recipe was inspired by my other empanada dishes on my site, like beef empanada, and pairs well with the Salsa Verde I’ve included in the recipe. It also goes really well with chimichurri or mango habanero sauce, or you can just use your favorite hot sauce to add some extra flavor.
Ingredients You’ll Need
- Yuca (Cassava): The foundation of the dough, yuca gives the empanadas their unique texture—crispy on the outside and soft on the inside.
- Unsalted butter: Adds richness and helps bind the yuca dough, creating a smooth and flexible consistency.
- Egg: Used to bind the dough, giving it structure and making it easier to work with when shaping the empanadas.
- Cornmeal: Adds body to the dough, prevents stickiness, and gives the empanadas a light crunch when fried.
- Kosher salt: Enhances the flavors of both the dough and the filling, bringing everything together.
- Shredded beef: The classic filling that makes these empanadas hearty and full of flavor.
- Yellow onion: Adds sweetness and depth to the beef filling, helping balance the savory flavors.
- Garlic: Infuses the filling with a rich, aromatic flavor that complements the beef perfectly.
- Green and red bell peppers: Add freshness and a touch of sweetness to the filling while also providing color and balance.
- Paprika & Ground cumin: These spices give the filling a warm, smoky flavor, enhancing the overall taste of the beef.
- Black pepper & Red pepper flakes: Add just the right amount of heat, giving the filling a subtle kick without overpowering the other flavors.
- Beef bouillon: Intensifies the savory taste of the beef, ensuring the filling is rich and flavorful.
- Fresh parsley or cilantro: Brightens up the filling with fresh, herbaceous notes, cutting through the richness of the meat.
- Hard-boiled eggs: A traditional ingredient that adds texture and richness to the filling, making it more satisfying.
- Vegetable oil (for frying): Essential for deep-frying the empanadas to golden, crispy perfection.
See the recipe card for quantities.
How to Make Pastel Mandi’o
Note: Full instructions are provided in the recipe card below.
- Combine all ingredients in a food processor, pulse until chopped, and refrigerate for up to 2 days.
- Boil eggs for 15 minutes, then transfer to an ice bath. Once cooled, peel, mince, and refrigerate.
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- Sauté beef with olive oil, spices, and garlic. Simmer for 1 hour, then add onions and peppers, cooking for an additional 10 minutes. Pulse the filling in a food processor, mix in minced eggs, and refrigerate.
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- Boil the yuca until tender (about 30 minutes). Drain and process using a grinder or food mill.
- Mix the mashed yuca with cornmeal, salt, butter, and egg until a dough forms. Adjust with more cornmeal if it is too sticky.
- Roll out the dough, cut it into rounds, and fill it with beef mixture. Seal the edges, crimp with a fork, and repeat.
- Heat oil to 350°F, and fry empanadas in batches for 3 minutes per side until golden brown. Drain on paper towels and serve with salsa verde.
💡Hint: Mash the yuca while it’s still hot to get a smooth, lump-free dough. I like using this KitchenAid stand mixer with the medium-sized meat grinder attachment because it helps get a consistent texture and makes the process a lot quicker and easier.
Camila's Tips & Variations
- Smooth Dough: Make sure to mash the yuca thoroughly to get a smooth, lump-free dough. This will help with shaping the empanadas and prevent them from breaking.
- Tools for Mashing: If you don’t have a stand mixer with a grinder attachment, a ricer or food mill with a small disc/blade works great for processing the cooked yuca. Just place it over a bowl and turn the handle to press the yuca through for a smooth, lump-free dough. If you don’t have either, you can mash the yuca with a fork, but it’s a bit more work and won’t be quite as smooth. The key is to mash the yuca while it’s still hot, as it makes the process much easier.
- Don’t Overfill: Be careful not to overfill the empanadas with the beef mixture, as it can make sealing difficult and cause them to burst during frying.
- Fry Immediately: For the best results, I recommend frying the yuca empanadas right after crimping them to prevent the dough from becoming too soft or breaking apart. The moisture in the filling can make the dough delicate if left for too long, so it's best to fry them as soon as they're assembled.
- Crispier Empanadas: For extra crispy empanadas, make sure the oil is hot enough (around 350°F) before frying. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and make the empanadas greasy.
- Alternative Fillings: Feel free to experiment with different fillings, such as chicken, ham, and cheese, or even a vegetable mix for a lighter option.
Storing & Make-Ahead
To store leftover yuca empanadas, let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave until heated through, but keep in mind they will lose their crispiness.
Assemble and crimp the empanadas, then place them on a parchment-lined baking sheet and cover with plastic wrap. Refrigerate for up to 24 hours. When ready to cook, heat peanut oil to 350°F (175°C) and fry until golden brown.
Frequently Asked Questions
Why is my yuca dough too sticky?
If your yuca dough is too sticky, it may need more cornmeal. Gradually add cornmeal, one tablespoon at a time, until the dough is easier to handle. The dough should be soft but not overly sticky.
My empanadas are falling apart during frying. What went wrong?
This can happen if the dough is too thin or if they weren’t sealed properly. Make sure you roll the dough to the right thickness (about ¼ inch) and press the edges firmly to seal. Crimping with a fork helps, too.
Can I bake the empanadas instead of frying?
Yes, you can bake them for a healthier option! Preheat the oven to 375°F (190°C) and brush the empanadas with a little oil before baking. Bake for about 20-25 minutes or until golden brown.
Why is my dough lumpy?
Lumpy dough usually happens when the yuca wasn’t mashed while hot. Make sure to mash the yuca while it’s still warm for a smoother consistency. Using a meat grinder or food mill can also help achieve a smooth dough.
Can I freeze the empanadas?
Absolutely! You can freeze the uncooked empanadas on a baking sheet, then transfer them to a freezer-safe bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.
See More Empanada Recipes
📖 Recipe
Easy Yuca Empanadas
Ingredients
for the Beef filling:
- 1 kg (2.2 Lbs) boneless Beef Chuck, trimmed and cubed
- 3 medium yellow onion , small diced
- 1 Poblano Pepper or green bell peppers , small diced
- 1 red bell pepper , small diced
- 1 orange or yellow bell pepper , small diced
- 2 scallions or green onion , finely chopped ( white and green part separated)
- 3 Garlic cloves , minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground black pepper , adjust to taste
- 1 teaspoon red pepper flakes , adjust to taste
- 1 tablespoon regular or smoked paprika
- 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon , adjust to taste
- 1 tablespoon ground cumin or coriander , to taste (optional)
- Kosher salt , to needed
- 1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed) or green onion
- 4 large hard-boiled eggs , minced
For the Yuca dough:
- 1 tablespoon softened unsalted butter , lard, or oil
- 3 teaspoons kosher salt
- 100 to 200 g Quaker Yellow Cornmeal or Maseca Instant Yellow Corn Masa Flour plus for dusting plus for dusting
- 1 kg fresh or frozen yuca puree
- 1 large egg
- water as needed
For the Salsa Verde
- 1 bunch cilantro leaves or Italian parsley chopped
- 1 bunch green onions chopped
- 1 garlic Sprinkle with ½ teaspoon of kosher salt, then mash with the flat side of the knife until puree.
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes adjust to taste
- 1 medium yellow onion finely diced
- ¼ cup fresh lime or lemon juice
- 3 tablespoons Any neutral flavored oil ( I use extra virgin olive oil)
- 3 teaspoons honey , adjust to taste
- kosher salt , to taste
For the Cornmeal & Flour Dusting
- 100 g (½ cup) cornmeal for dusting
- 100 g (62g) all purpose flour for dusting
Instructions
Make the Salsa Verde:
- Combine all salsa verde ingredients in a food processor and pulse until chopped. Transfer to a bowl and refrigerate for up to 2 days.
Prepare the Eggs:
- Place the eggs in a saucepan in a single layer and cover them with cold water about an inch above the eggs. Bring to a rolling boil over high heat, then start timing for 10 minutes.
- Meanwhile, prepare a bowl of ice water. Drain the hot water, and transfer the eggs to the ice water to cool for about 10 minutes. Gently crack each egg by tapping it on the counter and peel it under running water.
- Pat the eggs dry, mince them with a fork, cover with plastic wrap, and store them in the fridge until needed.
Make the Beef Filling:
- Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef, beef bouillon, and black pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over.
- Add the garlic and cook over medium heat, stirring occasionally, for 2 minutes. Add the red pepper flakes. Lower the heat, cover, and simmer for about 1 hour, stirring occasionally, until the beef is tender.
- Uncover and increase the heat to high, cooking for 3 to 5 minutes to reduce the liquid to a juicy but dry consistency. Add the paprika, white part of the scallions, onions, and bell peppers, and cook until soft, about 10 minutes.
- Stir in the parsley and green parts of the scallions, sautéing for another 10 minutes to eliminate any excess liquid. The mixture should be moist but not runny.
- Taste and adjust the seasoning if needed. In batches, pulse the meat mixture in a food processor or blender until coarsely shredded, being careful not to over-process it.
- Transfer each batch to a large mixing bowl and mix in the minced eggs. Let the filling cool to room temperature, then cover and refrigerate until ready to use.
Cook the Yuca:
- Place the peeled and quartered yuca in a large pot of boiling salted water, ensuring the water covers the yuca completely. Cook over high heat until fork-tender, about 30 minutes. Drain the yuca in a colander for 2 minutes.
Prepare the Yuca Empanada Dough:
- Use a stand mixer with a medium-sized grinder attachment to process the cooked yuca. Once mashed and still hot, transfer the yuca to the stand mixer bowl with the paddle attachment or to a clean flat working surface.
- Add cornmeal, salt, butter, and egg, and beat until it forms a smooth, homogeneous dough (slightly sticky but manageable), about 5 minutes. If too sticky, add more cornmeal, 1 tablespoon at a time.
Assemble the Yuca Empanadas:
- Generously dust a clean surface with cornmeal. Take a fist-sized portion of dough, shape it into a ball, and place it on the cornmeal-dusted surface. Sprinkle the dough and rolling pin with cornmeal, then roll the dough to ¼ inch thick.
- Use a 6-inch round cutter (or a 6'' glass lid) to cut out circles. Gather the scraps and repeat. Separate the disks with parchment paper and cover with cling film. Set aside on cornmeal-dusted baking sheets.
- Once the beef filling has cooled, add 2 spoonfuls to the center of each dough circle, leaving a 1-inch border. Fold the dough over, seal the edges, and crimp with a fork to remove air pockets. Fry immediately or refrigerate for a few hours until ready to fry.
Fry Yuca Empanadas:
- In a 2-quart pot, heat peanut oil to 350°F. Fry 2-3 empanadas at a time for 3 minutes per side until golden brown. Adjust the heat as needed. Transfer to paper towels to drain. Serve hot with salsa verde.
Notes
- To store leftover yuca empanadas, let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave until heated through, but keep in mind they will lose their crispiness.
- Assemble and crimp the empanadas, then place them on a parchment-lined baking sheet and cover with plastic wrap. Refrigerate for up to 24 hours. When ready to cook, heat peanut oil to 350°F (175°C) and fry until golden brown.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
