Yucca Empanadas

Ingredients

Ingredients for the dough

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

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 Goya Extra Virgin Olive Oil

1 tbsp. of Goya Adobo with Pepper

1 Envelope of Goya Sazon 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 make the empanadas get one sheet of the Goya 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.
Serves 4
Yucca Empanadas
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