Jerky Meat Pie: Cassava or Potato? Choose Your Favorite!
In fact, if there's one dish that wins everyone over, it's escondidinho! This typical Brazilian recipe has that perfect balance between a well-seasoned filling and a creamy puree.
tudoemordem.net
But then comes the question: which is the best version, the cassava or the potato version?
So today, we’re going to teach you both recipes, and then you can decide which one is your favorite! Or better yet… make both and taste the differences!
Dried Meat and Cassava ...
Cassava, also known as yucca or macaxeira, gives a special touch to escondidinho because it has a very creamy texture and a slightly sweet flavor.
Ingredients
First, for the puree
- 1 kg of cassava
- 2 tablespoons of butter
- 200 ml of cream
- 1 cup of milk
- Salt to taste
Filling:
- 500 g of desalted, cooked and shredded dried meat
- 1 chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- 2 seedless tomatoes, chopped
- Black pepper and chives to taste
To gratinate:
- 200 g grated mozzarella cheese
- Parmesan cheese (optional)
Preparation method
- First, cook the cassava until it is very soft. Remove the central thread and mash it well.
- Next, prepare the puree: melt the butter in a pan, add the mashed cassava and milk and mix until creamy. Add the cream, adjust the salt and set aside.
- Then, sauté the dried meat in olive oil with onion and garlic. Add the tomatoes and season with black pepper and parsley.
- Assemble the escondidinho by making a layer of mashed potatoes, adding the dried meat filling and covering with the rest of the mashed potatoes.
- Finally, top with cheese and bake at 180°C for 20 minutes or until golden brown.
There you have it! A creamy, tasty and irresistible escondidinho!
Dried Meat and Potato Casserole
But, if you prefer a lighter and smoother puree, the potato version may be the best choice!
Ingredients
First, for the puree:
- 1 kg of potatoes
- 2 tablespoons of butter
- 1 cup of milk
- 200 ml of cream
- Salt and nutmeg to taste
Filling:
- 500 g of desalted, cooked and shredded dried meat
- 1 chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- 2 seedless tomatoes, chopped
- Black pepper and chives to taste
To gratinate:
- 200 g grated mozzarella cheese
- Parmesan cheese (optional)
Preparation method
- First, cook the potatoes until soft. Mash them well until you get a smooth puree.
- Next, prepare the puree: melt the butter, add the mashed potatoes and milk and mix until creamy. Add the cream, salt and nutmeg to taste. Set aside.
- Then, sauté the dried meat with olive oil, onion and garlic. Add the tomatoes and season with black pepper and parsley.
- Assemble the escondidinho: make a layer of mashed potatoes, add the dried meat filling and cover with the rest of the mashed potatoes.
- Finally, top with cheese and bake at 180°C for 20 minutes or until golden brown.
The result? A super light, soft and delicious escondidinho!
But which one is the best?
If you like a creamier, thicker puree, go for cassava! Now, if you prefer something smoother and more delicate, the hidden potato will win your heart.
But in the end… there is no wrong choice, just good food!