Dough
1 kg of yuca
1 cup of margarine
3 eggs
1 teaspoon of active dry yeast
Salt, black pepper, and chopped cilantro to taste
1 egg beaten for brushing
Filling
500 g of fresh shrimp without skin
2 tomatoes
1/2 onion
2 cloves of garlic
10 pitted green olives
Salt, black pepper, and parsley to taste
Dough
1 kg of yuca
1 cup of margarine
3 eggs
1 teaspoon of active dry yeast
Salt, black pepper, and chopped cilantro to taste
1 egg beaten for brushing
Filling
500 g of fresh shrimp without skin
2 tomatoes
1/2 onion
2 cloves of garlic
10 pitted green olives
Salt, black pepper, and parsley to taste
Make the filling: in a non-stick skillet, sauté the shrimp in its own juices
Add the diced tomato and onion and cook for two minutes
Add the garlic and cook for another three minutes
Remove from heat, add the olives and season with salt and pepper
Sprinkle with parsley and reserve
Dough: boil the yuca in boiling water
Drain and remove any thick fibers
With a fork, mash the yuca until it forms a paste and season with salt
Add the margarine, lightly beaten eggs, and yeast
Mix well and add the chopped cilantro
In a greased refrigerator, place half of the yuca dough
Spread the filling and cover with the remaining dough
Brush the surface with the beaten egg and bake in a medium oven until golden
Serve immediately.
