Pastelitos de yuca con atún (Cassava and Tuna Pies)
Pastelitos de yuca con atún (Cassava and Tuna Pies) is a traditional Colombian recipe for a classic dish of mini tarts made from a tuna, onion, cheese and coriander filling in a cassava and egg dough case. The full recipe is presented here and I hope you enjoy this classic Colombian version of: Cassava and Tuna Pies (Pastelitos de yuca con atún).
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Pastelitos de yuca con atún (Cassava and Tuna Pies) a classic Colombian recipe for a dish of mini tarts made from a tuna, onion, cheese and coriander filling in a cassava and egg dough case.
Ingredients:
500g cassava, peeled and boiled in salted water until tender
2 eggs
Drain and mash the cassava with a potato masher. Allow to cool then blend in the eggs and set aside.
For the filling, heat the oil in a pan. Add the oil and fry for about 4 minutes, or until soft then flake the tuna and stir in with the coriander leaves. Fry the mixture for a few minutes, stirring constantly. Take off the heat and mix in the cheese.
Take pieces of the cassava dough and pat to form rounds. Place a little of the filling in the centre then fold over the cassava dough. Repeat with the remaining cassava dough and filling.
Once made, transfer the pastries to a lightly-greased baking tray. Transfer to an oven pre-heated to 170°C and bake for about 15 minutes, or until the pastries are golden brown in colour.
Serve hot, accompanied by home-made chilli or guacamole.
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