Pastel Mandi'o
Pastel Mandi'o (pahs-TEHL mahn-dee-OH)
Cassava Turnovers
Crispy deep-fried turnovers made with cassava dough and filled with seasoned ground beef, onion, and hard-boiled egg — a crunchy, satisfying Paraguayan street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone or basket
Accompaniments: salsa criolla, lime
Instructions
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1
Boil cassava until tender. Mash until smooth. Mix with cassava starch, egg, and salt to form a pliable dough.
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2
Cook filling: sauté onion and bell pepper, add beef and cumin. Cook through. Stir in chopped boiled eggs. Cool.
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3
Take a ball of dough, flatten in your palm, place filling in center.
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4
Fold over and seal edges by pressing with a fork.
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5
Deep fry at 175°C until golden and crispy, about 4-5 min.
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6
Drain and serve hot.
Did You Know?
Pastel mandi'o vendors are fixtures at every Paraguayan football stadium — no match is complete without munching on these cassava turnovers.
Chef's Notes
Equipment Tips
- pot
- deep fryer
- mixing bowl
Accompaniments
salsa criolla, lime
The Story Behind Pastel Mandi'o
Pastel mandi'o combines the Guarani mastery of cassava with the Spanish tradition of filled pastries. Using cassava instead of wheat flour makes these turnovers naturally gluten-free and gives them a distinctive chewy-crispy texture. They are ubiquitous at markets, bus terminals, and sporting events throughout Paraguay.
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