The cross-section empanadas, typical of Bolivia, stand out for their softness and unique flavor. The cheese filling makes them the star of any family meal. To prepare them, cooked rice is combined with yuca purée, cinnamon, salt, sugar, and butter; allowing the dough to rest to achieve a fluffy texture. Wrapped in banana leaves and baked, these empanadas are a true feast. Delicious.
The cross-section empanadas are a delightful mix of flavors: melted cheese combined with a fluffy and aromatic dough, wrapped in banana leaves that add a unique taste.
It is recommended to prepare them in advance to allow the dough to settle and become more flavorful.
Once baked, the empanadas are served hot, ready to be enjoyed in the company of friends and family.
Cross-Section Empanadas
Ingredients
1 cup of Rice
2 cups of Yuca purée
1 teaspoon of Ground cinnamon
1 teaspoon of Sugar
1 Fresh cheese
3 tablespoons of Warm butter
1 pinch of Salt
Banana leaves
Preparation
Step 1 : The rice is previously boiled for a couple of hours until cooked.
Step 2 : Once ready, add the yuca purée and mix along with the cinnamon, salt, sugar, and butter, kneading all the ingredients well.
Step 3 : It is important to let the dough rest for a day so it becomes fluffy, although if it is too dry, a little water or milk can be added.
Step 4 : Then, wash the banana leaves and place a portion of dough and a slice of cheese as filling on each leaf, carefully wrapping them.
Step 5 : Next, place them in a preheated oven at medium temperature to cook.
Step 6 : Once ready, serve the wrapped empanadas freshly out of the oven, ready to enjoy.
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