Cassava Alcapurrias

Ingredients

Ingredients of the dough:

1- 2lb. bag of Frozen Cassava dough Goya (Defrosted and Drained)

2 Envelopes of Goya Sazón with Culantro and Achiote

1 tsp. of Goya Adobo with Pepper

Ingredients of the stuffing:

1lb. of Ground Pork

1 tbsp. of Goya Extra Virgin Olive Oil

1 tbsp. of Goya Adobo with Pepper

1 Envelope of Goya Sazón with Culantro and Achiote

2 tbsp. of Goya Olives (diced)

Directions

1. In a mixing bowl mix the Cassava with the sazon and the adobo.
2. In a small pan heat the oil and cook the pork with the sazon, adobo and the olives.
3. To form them put some dough in your hand, add some of the meat in the center and cover with rest of the dough till it forms a cylinder.
4. In a big pan heat the Corn Oil and cook each Alcapurria till they are very crispy.
Serves 8
Cassava Alcapurrias
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