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Receta Cassava Empanadas Puerto Rico
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Receta Cassava Empanadas
Receta Cassava Empanadas Puerto Rico

    Ingredients for the dough
2lb. bag of Cassava dough
2 Envelopes of Goya Sazon with Culantro and Achiote
1 tsp. of Goya Adobo with Pepper

Ingredients for the stuffing
1lb. of Ground Pork
1 tsp. of Sofrito Goya
1 tbsp. of Virgin Olive Oil
1 tsp. of Goya Adobo with Pepper
1 Envelopes of Goya Sazon with Culantro and Achiote
2 tbsp. Olives (diced)


In a mixing bowl mix the Cassava with the Sazon and the Adobo.

In a small pan heat the oil and cook the pork with the Sazon, Adobo and the olives.

To make the empanadas get one sheet of banana leaves, add a spoon of the meat juice in the middle, then the dough on top, spread, add the meat in the center, fold and shape into a rectangular shape, placed in preheated oven at 350 degrees for 30 minutes.



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Receta Cassava Empanadas Puerto Rico

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