1 kg of manioc (cassava)
2 tablespoons of butter or margarine
3/4 cup of grated Minas cheese
1 tablespoon of salt
3 egg yolks
1 1/2 cups of all-purpose flour and an additional 3/4 cup
2 tablespoons of cornstarch
2 teaspoons of active dry yeast
1 kg of manioc (cassava)
2 tablespoons of butter or margarine
3/4 cup of grated Minas cheese
1 tablespoon of salt
3 egg yolks
1 1/2 cups of all-purpose flour and an additional 3/4 cup
2 tablespoons of cornstarch
2 teaspoons of active dry yeast
Cook the manioc, cut into small pieces, in water with salt until it becomes mushy
Drain and mash well
Let it cool and add butter or margarine, cheese, and salt
Mix very well and add the egg yolks
Sift together 1 1/2 cups of all-purpose flour, cornstarch, and yeast, and add this mixture to the manioc mixture
Work the dough with your hands until it becomes homogeneous
Cover and let it rest for 1/2 hour
Add the remaining all-purpose flour and mix well, working with your hands
Cover and let it rest for an additional 1/2 hour
Furnish empanada molds with butter or oil and fill to taste
Bake in a hot oven (200°F) for about 20 minutes.
