Those who are looking for economic and profitable recipes to sell or surprise at home must try this cassava pastry shop. The dough, made with ingredients at affordable prices, guarantees a unique freshness, while the stuffed meat stuffed with peppers and spices conquer from taste.
Ideal for those who want to offer a salty different from traditional ones, it combines irresistible practicality and consistency – perfect for freezing, frying in time or even cooking.
How to make the pastel of cassava
The secret is in the cooked manoca paste, which receives cheese and yogurt to gain softness. The filling begins with garlic, onion and peppers, followed by the minced meat minced by potato dough.
A touch of wheat flour adds the sauce and the grated mozzarella guarantees creaminess. After assembling the pastels, only bread in breadcrumbs and fry until golden brown. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- Mass:
- 1 cup of cooked and juice cotto cup (250 g)
- 50 g of grated Parmesan
- 10 g of non -salted butter
- 50 ml of natural yogurt
- 1 beaten egg
- 1 teaspoon of salt
- 1 tablespoon (dessert) of baking powder
- 1 ½ cup of wheat flour (adjustment in need)
- Filling:
- 30 ml of olive oil
- 2 wedges of chopped garlic
- 1 chopped onion (120 g)
- 1 seedless finger pepper
- 100 g of diced red peppers
- 350 g of minced meat (duckling)
- 50 g of chopped green olives
- 150 ml of legume broth
- 150 ml of homemade tomato sauce
- Salt, pepper and nutmeg to taste
- 10 g of wheat flour
- 2 tablespoons of fresh parsley
- 100 g grated mozzarella
- To bread:
- 2 white
- 1 ½ cup of breadcrumbs
Methods of preparation
Fry the vegetables:
- In a pan, heat the olive oil and brown the garlic.
- Add onion, salt and brown until it is passionate. Add the peppers and the finger of the pepper, cook for 3 minutes.
- Reserve.
Prepare a meat:
- In the same pan, fry the ground meat over high heat, using a potato hook to destroy.
- Return the vegetables, add olives, tomato sauce, vegetable broth and spices.
- Cook until the liquid dries, mix the flour and finish with the parsley.
- Leave to cool.
Manioca Mass:
- In a bowl, mix the still hot cassava with cheese, butter, yogurt, eggs and salt.
- Gradually add the yeast and flour, drinking until smooth.
- Leave to rest for 15 minutes.
Fit the pastels:
- Spread the dough, size 10 cm of diameter and stuff discs with a spoonful of meat and mozzarella.
- Nearly pressing the edges with the fork, pass the egg whites and the breadcrumbs.
Frying:
- Heat the oil in a deep pan and fry the pastels in lots until golden brown.
- Drain the paper napkin.
SUGGESTIONS
Replace the cassava: use the baroa potato cotta if you don’t find cassava. Versatile filling: replace the meat with grated chicken or vegetable proteins. Freezing: bread raw desserts and freeze in a plastic bag for a maximum of 30 days. Frying oil: Cook at 200 ° C for 20 minutes, brushing with oil.
Perfect combinations
- Serve with Homemade pepper sauce or mayonnaise to mature to lemon.
- For events, follow with citrus juices (lemon or passion fruit) or cold beer.
Conclusion
This manoca pastry shop is Ideal for selling or impress the holidays. The crunchy mass and the juicy filling guarantee a different salty, with attractive cost-benefit. Try to vary the fillings and enjoy the tip of the double bread for an extra consistency!
Can I cook instead of frying?
YES! Bake in a preheated oven at 200 ° C for 20-25 minutes, transforming half of the time.
How to prevent filling losses?
Make sure the filling is cold and dry before driving. Use a complete spoon, but without exaggeration.
What cheese does the mozzarella replace?
Flat or grated provolone works well. Avoid too fatty cheeses so as not to moisten the dough.
Can I freeze raw pastry?
YES. Assemble pastels, bread and freezing with layers separated from parchment paper.
How to make the dough more crunchy?
Double breading (breadcrumbs → Clear → Broadcrumbs) guarantees a further crunchy.
