Crispy Malanga and Cheese Turnovers with Longaniza, Sweet Corn, and Recao Ragout

Instructions

1. 1

   Place the malanga in a medium pot with enough water to cover it and add 1 teaspoon of the salt. Bring to a boil and cook for 18 to 22 minutes, until tender but not waterlogged. Drain very well.

2. 2

   Transfer the hot malanga to a large bowl and mash until smooth. Add the butter, beaten egg, and cornstarch. Mix until a soft, workable dough forms. Let it rest for 10 minutes so it can firm up slightly.

3. 3

   While the dough rests, make the ragout. Heat 1 tablespoon of vegetable oil in a wide skillet over medium heat. Add the longaniza with the casing removed and cook for 5 to 7 minutes, breaking it up with a spoon until browned.

4. 4

   Add the onion, sweet ají pepper, and garlic to the longaniza. Cook for 3 minutes, stirring often. Stir in the sofrito, tomato paste, oregano, cumin, 1/2 teaspoon salt, and black pepper. Cook 2 minutes more until fragrant.

5. 5

   Pour in the chicken broth or water and add the sweet corn. Cook over medium-low heat for 8 to 10 minutes, until the liquid reduces and the ragout is thick but still juicy. Turn off the heat, stir in the chopped recao, and keep warm.

6. 6

   Divide the malanga dough into 8 portions. With lightly damp hands, flatten each portion on wax paper or a board into rounds about 4 inches / 10 cm wide. Place a portion of shredded cheese in the center of each round.

7. 7

   Fold each round over to form a half-moon turnover and press the edges firmly to seal. If desired, crimp the edges with a fork for a tighter seal.

8. 8

   Heat the additional oil for shallow frying in a large skillet over medium heat. Once hot but not smoking, fry the turnovers in batches for 3 to 4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.

9. 9

   If you prefer to finish them in the oven, place the browned turnovers on a tray and bake for 8 minutes at 400°F / 200°C to ensure a fully hot center and melted cheese.

10. 10

    To serve, spoon the longaniza and corn ragout into shallow bowls or plates. Set 2 turnovers per serving on top or alongside and finish with a little extra chopped recao. Serve hot.