EMPADÃO DE PURÉ DE MANDIOCA COM CARNE (MANIOC TART WITH BEEF FILLING)

 

This delicious tart, which has a crust and coating made from manioc purée, comes originally from the leeward island of Santiago. By now the tart has transcended its island of origin and it is popular throughout the islands as well as in other countries of the Portuguese-speaking world. In Brazil a variation of this tart is called Frigideira de Carne. Instead of manioc, Brazilian cooks often use a layer of omelet as a bottom crust and cover the meat mixture with beaten egg that puffs when baked.

 

MANIOC

2 pounds manioc root

1 teaspoon salt

1 tablespoon butter or margarine

1 egg

½ cup milk, warm

 

FILLING

¼ cup vegetable oil

1 medium onion, minced

1½ pounds lean ground beef

2 medium tomatoes, chopped

1 bay leaf

2 garlic cloves, minced

1½ teaspoons red pepper flakes

 

SAUCE

2 medium onions

¼ cup vegetable oil

1 large or 2 medium tomatoes

2 cloves garlic, minced

1 sprig parsley, chopped

1 teaspoon red pepper flakes

 

1 egg yolk for brushing

 

Manioc: Peel manioc, wash, and cut into cubes. Be sure to remove the hard stem in the center. Place the manioc in a medium-size pot, add water to cover, and the salt. Simmer for 20 to 25 minutes. Drain and mash. Add butter, egg and milk. Mix well until it resembles mashed potatoes. Set aside.

Filling: Heat the oil in skillet and sauté onion. Add the remaining ingredients for the filling. educe heat and simmer for 15 minutes, adding a little water if necessary.

Sauce: Cut onions into thin slices. Heat the oil in a skillet until hot but not steaming. Add onion and the rest of the sauce ingredients. Reduce heat and simmer for about 15 minutes. Keep warm.

Preheat oven to 350°F. In a 2-quart casserole, place ½ of the manioc purée and spread to all corners. Top with the beef filling and complete with the rest of the manioc purée. Brush the top with the egg yolk. Bake for about 25 minutes. Cool for about 10 minutes before slicing.

Serve hot with tomato sauce on the side.

 

Serves 8

 

country : Cape Verde

course : appetizer

 

source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton

 

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