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empanadas de yuca

Empanadas de Yuca (Puerto Rican Cassava Patties)

Empanadas de yuca or Puerto Rican cassava patties are filled with savory picadillo meat, wrapped in banana leaves, and baked in the oven. They are similar to pasteles de yuca, only they are baked and not boiled. The texture of these delicious empanadas is soft and pillowy and they come together more easily than pasteles, since you don't have to tie them with twine.
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Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 9 people

Equipment

  • Blender Ninja Foodi Power Blender (linked in notes below)
  • Frozen banana leaves
  • Aluminum foil
  • Baking pan

Ingredients
  

Cassava puree (masa)

  • 3 lbs cassava (yuca) fresh or frozen
  • 2 cups kabocha squash (calabaza) steamed and pureed
  • 1/3 cup annatto oil (aceite de achiote)
  • 1 tbsp sofrito
  • 1 tbsp chicken bouillon Better than Bouillon
  • 1 cup water
  • 1 tsp adobo
  • 1 tsp sazón
  • 1/2 tsp salt if needed

Ground beef filling (picadillo)

  • 1 lb ground beef
  • 1/4 cup sofrito
  • 1 tbsp chicken or beef bouillon paste Better than Bouillon
  • 1/2 cup tomato sauce
  • 1 small onion finely diced
  • 1/2 red bell pepper diced
  • 2 tbsp green pimiento stuffed olives sliced
  • 1 tbsp raisins optional
  • 1 tsp adobo
  • 1 tsp sazón
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1/8 tsp ground pepper

Assemble empanadas

  • 14-18 banana leaves cleaned and cut into 8×8 inches
  • 14-18 aluminum foil sheets cut into 12×12 inches
  • annatto oil (aceite de achiote)
  • cassava puree (masa)
  • meat filling (picadillo)
  • roasted red peppers (pimientos morrones) sliced

Instructions
 

Ground beef filling (picadillo)

  • Place a skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet.
  • Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender. 
  • Add olives and raisins (if using). Add a little water if the picadillo dries up. Cover and allow the picadillo to continue cooking for about 15 minutes.

Cassava puree (masa)

  • If using frozen yuca, rinse the pieces under cool water and allow them to defrost in the refrigerator overnight or at room temperature for at least 20 minutes.
  • Peel the kabocha squash (calabaza) and cut into chunks. Boil for about 20 minutes or until softened. Drain and mash into a puree. Set aside.
  • Once the yuca has defrosted, cut the pieces in half and remove the fibrous membrane from the core.
  • In a small saucepan, add 1 cup of water and 1 tbsp of chicken bouillon. Stir to form a broth. Set aside.
  • Add the yuca to a blender or food processor. Add pumpkin puree, annatto oil, broth, sofrito, and seasonings. Blend until a smooth puree forms. 
  • Taste a small amount of masa to check for flavor. Adjust seasoning as needed.

Prepare frozen banana leaves and foil

  • Allow banana leaves to thaw in the refrigerator overnight or at room temperature for at least 20 minutes.
  • Cut 12-14 pieces of the banana leaves in about 8×8 inch pieces.
  • Wash each leaf individually under cold water. Add the leaves to a large bowl of clean water. Wipe each leaf on both sides with paper towels.
  • Cut 12-14 pieces of the aluminum foil into 12×12 inch squares. Set aside.

Assemble empanadas

  • Place one sheet of foil on your work space and place a banana leaf in the center.
  • Spread 1/2 tsp of annatto oil in the center of the leaf, add about 1/2 cup of masa to the leaf and spread it into a rectangle shape. Add 2-3 tbsp of meat to the center and top with a roasted red pepper slice.
  • Carefully fold the foil and banana leaf in half, folding one half of the empanada over its other half.
  • Use your fingers to smooth the foil from the top end until you reach the empanada. Roll the empanada until the excess foil is tucked under. Fold the ends inwards until your empanada measures about 2 1/4 inches wide and 8 inches long.

Bake the empanadas

  • Preheat oven to 350℉.
  • Place the empanadas on a baking pan or cookie sheet. I like to place them on a cooling rack over the pan so I can add water the pan. This helps keep them moist while they bake.
  • Bake at 350℉ for about 1 hour. You can check them after 45 minutes to see if they are fully cooked. Baking time will vary depending on the size of your empanadas and oven temperature.
  • Remove from the oven and open the foil carefully. Serve while hot and top with ketchup or hot sauce. ¡Buen provecho!

Video

Notes

How to make annatto oil (aceite de achiote)

  • Add oil of choice (I prefer avocado oil or olive oil) to small saucepan over medium heat. Add annatto seeds.
  • Allow seeds to infuse the oil for about 2-3 minutes. Remove from heat when oil starts to bubble. Be sure not to burn the annatto seeds.
  • Allow oil to cool before straining and storing in a glass bottle.
  • Find the full recipe here.

How far ahead can I make the masa?

You can make masa up to two days in advance. Just cover the surface of the masa with plastic film and be sure to lay it directly onto its surface. Refrigerate it in a tightly sealed container. The layer of plastic prevents the masa from oxidizing.
To make the masa, I use the Ninja Foodi Power Blender and it works amazingly well. Check it out on my amazon store.

How long can I freeze empanadas de yuca?

You can freeze the uncooked empanadas de yuca for up to 6 months. Place them in a freezer storage bag once prepared to keep them fresh.
Keyword cassava patties, empanadas de yuca, Puerto Rican recipes, recetas Puertorriqueñas