Dominican Yautía Hand Pies with Oregano Goat and Warm Tomato-Sweet Pepper Sauce

Name: Dominican Yautía Hand Pies with Oregano Goat and Warm Tomato-Sweet Pepper Sauce
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6
Cuisine: Dominicana
Ingredients: 1.5 lb boneless goat meat, small diced; 2 lb white malanga, peeled; 1/2 cup fine cornmeal; 1 cup red onion, chopped; 1 cup sweet peppers, chopped; 1 tbsp garlic, minced; 3 tbsp tomato paste; 1 cup crushed tomato; 1/2 cup sour orange juice; 4 tbsp vegetable oil; 2 tsp dried oregano; 1/4 cup fresh cilantro, chopped; 1/2 tsp ground cumin; 3/4 cup beef broth or water; 1 3/4 tsp salt; 1 tsp black pepper; 2 tbsp butter; 1 large beaten egg; 3 tbsp water

Savory hand pies inspired by Dominican flavors, made with a soft yautía dough and filled with goat stewed with oregano, garlic, and sour orange. They are served with a warm tomato and sweet pepper sauce for a homestyle, flavorful, and original dish.

40 minPrep

70 minCook

110 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless goat meat, small diced (for the relleno)
900 g white malanga, peeled (for the dough)
60 g fine cornmeal (ayuda a dar estructura a the dough)
180 g red onion, chopped (divided entre relleno and sauce)
120 g sweet peppers, chopped (divided entre relleno and sauce)
18 g garlic, minced (divided)
45 g tomato paste
240 ml crushed tomato (for the sauce)
120 ml sour orange juice (si no tienes, ver sustituciones)
60 ml vegetable oil (divided)
4 g dried oregano (divided)
16 g fresh cilantro, chopped (divided)
1 g ground cumin
180 ml beef broth or water (for cocinar the chivo)
10 g salt (or to taste, divided)
2 g black pepper (divided)
30 g butter (for the dough)
50 g beaten egg (for searing and brush)
45 ml water (solo si the dough lo necesita)

Nutrition facts

per serving

402 kcal

Calories

23 g

Protein

28 g

Carbs

21 g

Fat

4 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. In a bowl, mix the goat with 60 ml (1/4 cup) sour orange juice, half of the salt, half of the black pepper, 1 teaspoon oregano, the cumin, and half of the garlic. Let it rest for 20 minutes in the refrigerator.
2
2. While the goat rests, cut the malanga into medium pieces and boil it in water with a pinch of salt for 20 to 25 minutes, until very tender. Drain and mash it while hot with the butter, cornmeal, and 2 tablespoons of the cilantro until you get a smooth dough. If needed, add up to 45 ml (3 tbsp) water little by little. Set aside to cool slightly.
3
3. Heat 2 tablespoons of oil in a skillet or Dutch oven over medium heat. Sauté half of the onion, half of the sweet peppers, and the remaining garlic for 3 to 4 minutes. Add the tomato paste and cook 1 minute more.
4
4. Add the marinated goat and brown it for 6 to 8 minutes, stirring to sear well. Add the remaining 60 ml (1/4 cup) sour orange juice, the beef broth or water, and 1 more teaspoon oregano. Cover and cook over medium-low heat for 35 to 40 minutes, until the meat is tender and the liquid has nearly evaporated.
5
5. Uncover the filling, cook 3 to 5 additional minutes to dry it slightly, and stir in 2 more tablespoons cilantro. Adjust with salt and black pepper. Let the filling cool before shaping the hand pies.
6
6. For the sauce, heat the remaining tablespoon of oil in a small saucepan over medium heat. Sauté the rest of the onion and sweet peppers for 3 minutes. Add the crushed tomato, a pinch of salt, the remaining black pepper, and the last teaspoon of oregano. Cook for 8 to 10 minutes until slightly thickened. Turn off the heat and add the remaining cilantro.
7
7. Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper or lightly grease it.
8
8. Take portions of yautía dough, about 85 g (3 oz) each, and flatten them into circles about 10 to 12 cm (4 to 5 in) wide. Place 2 tablespoons of the goat filling in the center of each circle.
9
9. Brush the edges with the beaten egg, fold into half-moons, and press with your fingers or a fork to seal tightly. Place the hand pies on the tray and brush the tops with the remaining egg.
10
10. Bake for 20 to 22 minutes at 400°F / 200°C, until firm and lightly golden on top. Let them rest for 5 minutes before serving.
11
11. Serve the hand pies hot with the warm tomato and sweet pepper sauce on top or on the side.

Chef tips

If the yautía dough feels too wet, add 1 extra tablespoon of cornmeal. If it feels too dry, moisten your hands with a little water while shaping the hand pies.

Substitutions

You can substitute the goat with stewing beef or shredded chicken. If you cannot find sour orange juice, use half orange juice and half lime or lemon juice. White malanga can be replaced with purple malanga or a mix of malanga and potato, though the flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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