Cassava and tuna pies

Directions

1. Drain and mash the cassava with a potato masher. Allow to cool then blend in the eggs and set aside.

2. For the filling, heat the oil in a pan. Add the onion and fry for about 4 minutes, or until soft then flake the tuna and stir in with the coriander leaves. Fry the mixture for a few minutes, stirring constantly.

3. Take off the heat and mix in the cheese. Take pieces of the cassava dough and pat to form rounds. Place a little of the filling in the centre then fold over the cassava dough. Repeat with the remaining cassava dough and filling.

4. Once made, transfer the pastries to a lightly-greased baking tray. Transfer to an oven pre-heated to 170°C and bake for about 15 minutes, or until the pastries are golden brown in colour.

5. Serve hot, accompanied by home-made chilli or guacamole.

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