Yuca Pastries Stuffed with Pineapple Sofrito Chicken and Fresh Cheese

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, season the chicken with half of the adobo seasoning, the dried oregano, and black pepper.

3. 3

   Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the seasoned chicken and brown it for 4 to 5 minutes, stirring until it is no longer pink.

4. 4

   Add the sofrito, tomato paste, diced pineapple, and chopped olives. Cook for 2 minutes so the flavors blend.

5. 5

   Pour in the chicken broth and cook over medium-low heat for 8 to 10 minutes, until the filling is moist but thick. Stir in half of the chopped cilantro, adjust salt if needed, and let the filling cool completely.

6. 6

   While the filling cools, cook the yuca in a large pot with enough water and the salt for 20 to 25 minutes, until very tender. Drain and remove any tough fibers from the center.

7. 7

   Place the hot yuca in a food processor or mash it very well. Add the melted butter, cornstarch, the remaining adobo seasoning, and 1 tablespoon (15 ml) olive oil. Process or mix until you get a smooth, shapeable dough.

8. 8

   Divide the yuca dough into 12 equal portions. With lightly moistened hands, flatten each portion into a disk about 4 inches (10 cm) wide.

9. 9

   Place some of the chicken filling and a little crumbled fresh cheese in the center of each disk. Fold into half-moons and press the edges firmly to seal.

10. 10

    Transfer the pastries to the prepared baking sheet. Brush them with the beaten egg and, if desired, sprinkle sesame seeds on top.

11. 11

    Bake the pastries at 400°F (200°C) for 18 to 20 minutes, or until lightly golden and firm on the outside.

12. 12

    Remove from the oven, let rest for 5 minutes, and finish with the remaining chopped cilantro before serving.