Cassava pie topped with jerky

Cassava pie topped with jerky

Cassava pie topped with jerky


500 g dehydrated meat (beef)
2 cups cassava, cooked and pressed

1 cup milk (tea)

2 eggs

4 tbsp Parmesan cheese, grated

Season with salt and black pepper to taste.

400 g puff pastry dough

2 tomatoes, chopped

2 big onions, chopped

from margarine to grease

1 egg yolk (for brushing)

sprinkle of grated parmesan cheese

Making Instructions

Soak the jerky for 12 hours in water, changing the water around 3 times.

Drain, then place in a pressure cooker with enough water to cover and simmer for 30 minutes.

Remove from the pan after cooking, allow to cool, shred the meat, and put aside.
In a blender, combine the manioc, milk, eggs, parmesan cheese, salt, and black pepper.
Grease a baking sheet and line it with a layer of pastry dough on the bottom and sides.
Place the blended manioc cream on top of the dough, followed by a layer of shredded meat, tomato, and onion.
Continue alternating layers until you’re finished.
Wrap these layers with pastry dough.

Brush the dough with the egg yolk and sprinkle with grated Parmesan cheese.
35 minutes in a preheated oven, or until brown.

The onion is one of the world’s oldest veggies. This spherical vegetable comes in yellow, red (spicier and milder), white, pearl, and mild variations. It is used as an addition or spice in all cuisines throughout the world. It is available fresh, frozen, tinned, dehydrated, and powdered. Onions can have a harsh or mild flavor depending on the kind.