Oven Vegetarian

Yuca Empanada Baked with Green Chili Sauce

Name: Yuca Empanada Baked with Green Chili Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇨🇴 Colombia
Ingredients: 400g fresh yuca, peeled and cubed; 200g grated costeño cheese; 1 finely chopped red onion; 1 crushed white garlic; 50g unsalted butter; 3 eggs; 1 coarse sea salt; 1/2 freshly ground black pepper; 200g seedless green bell pepper, chopped; 1 chopped white onion; 1 chopped fresh cilantro; 2 cups of water; 1 lime juice; 1 deveined and soaked guajillo chile; 1 extra‑virgin olive oil

📍 🇨🇴 Colombia

⏱️Prep: 25 min

🔥Cook: 35 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The first bite of a baked yuca empanada transports you straight to the heart of Bogotá: the crisp dough cracks with a snap, revealing a tender interior filled with melted cheese and caramelized onion. The contrast between the sweet onion and cheese and the light texture of the yuca makes each piece a memorable experience.

This recipe draws inspiration from Colombian culinary tradition, where yuca is a versatile tuber that fits both savory and sweet dishes. The dough preparation requires less effort than the traditional corn empanada, yet the result is equally delicious. To achieve the perfect texture, the yuca is steamed and ground with a bit of corn flour and water until a homogeneous dough forms. It is seasoned with salt, pepper, and a pinch of cumin, then kneaded until elastic. It is then left to rest at room temperature while the filling is prepared.

The filling is simple yet powerful. The cheese chosen is usually a fresh, mild cheese such as costeño or panela, which melts without becoming greasy. The caramelized onion is cooked slowly with a touch of brown sugar and a pinch of apple cider vinegar, adding sweetness and acidity. Combining the two yields a creamy, aromatic filling that complements the yuca without overpowering it.

For the green chili sauce, freshness is key. Fresh red or green chilies are blended with cilantro, lime juice, garlic, salt, and a splash of olive oil. If you want an extra kick, add a bit of habanero pepper, but be careful not to dominate the flavor. This sauce not only adds color but also cuts the sweetness of the onion and cheese with its acidity and light heat.

The baking process is the secret to a crunchy empanada. Dough discs are rolled out with a rolling pin and filled with the cheese and onion mixture. They are then sealed with a well‑pressed edge, pricked lightly with a fork, and baked at 200 °C for 25–30 minutes until the surface is golden and crisp. The result is an empanada that melts in the mouth, with a juicy interior and a perfectly sealed edge.

This recipe is ideal for sharing at family gatherings or enjoying at a picnic. The combination of flavors and the ease of preparation make it a practical and delicious option. If you want to vary it, you can add a bit of ground meat or shredded chicken to the filling, but the original version preserves the purity of Colombian flavor.

To serve, place the empanadas on a platter and accompany them with a small bowl of green chili sauce. Invite guests to dip each bite, and watch how the sauce enhances every mouthful with its freshness and zing. In the end, what remains is a culinary experience that celebrates the richness of Colombian gastronomy, uncomplicated and with a touch of modernity thanks to the oven.

🛒 Ingredients

4 servings

400g fresh yuca, peeled and cubed
200g grated costeño cheese
1 finely chopped red onion
1 crushed white garlic
50g unsalted butter
3 eggs
1 coarse sea salt
1/2 freshly ground black pepper
200g seedless green bell pepper, chopped
1 chopped white onion
1 chopped fresh cilantro
2 cups of water
1 lime juice
1 deveined and soaked guajillo chile
1 extra‑virgin olive oil

👨‍🍳 Step-by-step instructions

Step 1: Preheat the oven to 190 °C. In a pot, boil the yuca with water and salt until tender, then drain and mash with butter until a smooth dough forms.
Step 2: In a skillet, sauté the red onion, garlic, and white onion until golden at 120 °C; caramelization releases sugars that add sweetness.
Step 3: Mix the yuca with the cheese, caramelized onion, egg, and pepper. Let rest 10 min for the mixture to set.
Step 4: Form 8 dough discs 2 cm thick, place a tablespoon of filling in the center, and close, sealing with a fork to prevent leaks.
Step 5: Place the empanadas on a greased tray and bake 35 min. The final temperature of 190 °C activates the Maillard reaction on the surface, giving a golden color and irresistible crunch.
Step 6: While baking, prepare the sauce: blend the green pepper, cilantro, soaked chile, lime juice, and a splash of oil until a fine emulsion forms.
Step 7: Serve the freshly baked empanadas with the green chili sauce drizzled on top.

💡 Chef's tip

To prevent the dough from breaking when sealing, let the yuca reach 35 °C before mixing with the cheese; at that temperature the starch structure stabilizes and maintains the integrity of the empanada.

📝 Our take

Esta empanada combina la rusticidad del campo con la elegancia de la cocina contemporánea. Cada bocado ofrece el crujido del horno y el suave abrazo de la yuca, mientras la salsa de ají verde le aporta un golpe de frescura que despierta los sentidos. Es una fiesta de texturas y sabores que recuerda la tierra santandereana sin perder la sofisticación. Un verdadero placer para los amantes de lo auténtico.

🍷 Wine & food pairing

Un Albariño de la DO Rías Baixas, con su acidez vibrante y notas cítricas, corta la grasa de la masa y realza el frescor del ají verde, creando un equilibrio perfecto.