{"id":3712,"date":"2026-07-23T12:29:08","date_gmt":"2026-07-23T12:29:08","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/pasteis-de-mandioca-angolais\/"},"modified":"2026-07-23T12:29:08","modified_gmt":"2026-07-23T12:29:08","slug":"pasteis-de-mandioca-angolais","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/pasteis-de-mandioca-angolais\/","title":{"rendered":"Past\u00e9is de Mandioca angolais"},"content":{"rendered":"\n<style>\n#recipe-fr-pasteis-de-mandioca{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  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h3{break-after:avoid}\n  #recipe-fr-pasteis-de-mandioca .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-fr-pasteis-de-mandioca .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-fr-pasteis-de-mandioca .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-fr-pasteis-de-mandioca .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n\n@media print{\n  #recipe-fr-pasteis-de-mandioca{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-fr-pasteis-de-mandioca .gj-hero,\n  #recipe-fr-pasteis-de-mandioca .gj-cap,\n  #recipe-fr-pasteis-de-mandioca .gj-eyebrow i{display:none}\n  #recipe-fr-pasteis-de-mandioca .gj-eyebrow{color:#000}\n  #recipe-fr-pasteis-de-mandioca .gj-h1{font-size:22pt;margin-bottom:10px}\n  \n  #recipe-fr-pasteis-de-mandioca .gj-h1 .gj-serif,\n  #recipe-fr-pasteis-de-mandioca .gj-sec .gj-serif,\n  #recipe-fr-pasteis-de-mandioca .gj-steps>li::before,\n  #recipe-fr-pasteis-de-mandioca .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-fr-pasteis-de-mandioca .gj-sec::after,\n  #recipe-fr-pasteis-de-mandioca .gj-stage::after,\n  #recipe-fr-pasteis-de-mandioca .gj-prose h3::before{background:#999}\n  #recipe-fr-pasteis-de-mandioca .gj-stage,\n  #recipe-fr-pasteis-de-mandioca .gj-step-x .gj-cue{color:#000}\n  #recipe-fr-pasteis-de-mandioca .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-fr-pasteis-de-mandioca .gj-rail,\n  #recipe-fr-pasteis-de-mandioca .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-fr-pasteis-de-mandioca .gj-rail-t,\n  #recipe-fr-pasteis-de-mandioca .gj-rail-stop b,\n  #recipe-fr-pasteis-de-mandioca .gj-close .gj-serif{color:#000}\n  #recipe-fr-pasteis-de-mandioca .gj-rail-stop span,\n  #recipe-fr-pasteis-de-mandioca .gj-rail-sum,\n  #recipe-fr-pasteis-de-mandioca .gj-close p{color:#222}\n  #recipe-fr-pasteis-de-mandioca .gj-rail-sum{border-top-color:#ccc}\n  #recipe-fr-pasteis-de-mandioca .gj-rail-track::before{background:#999}\n  #recipe-fr-pasteis-de-mandioca .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-fr-pasteis-de-mandioca .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-fr-pasteis-de-mandioca .gj-ing-group,\n  #recipe-fr-pasteis-de-mandioca .gj-steps>li,\n  #recipe-fr-pasteis-de-mandioca .gj-rail,\n  #recipe-fr-pasteis-de-mandioca .gj-close,\n  #recipe-fr-pasteis-de-mandioca .gj-nutri-row,\n  #recipe-fr-pasteis-de-mandioca .gj-fact{break-inside:avoid}\n  #recipe-fr-pasteis-de-mandioca .gj-sec h2,\n  #recipe-fr-pasteis-de-mandioca .gj-stage{break-after:avoid}\n  \n  #recipe-fr-pasteis-de-mandioca .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n#recipe-fr-pasteis-de-mandioca .gj-facts-grid{grid-template-columns:repeat(auto-fit,minmax(145px,1fr));}\n#recipe-fr-pasteis-de-mandioca .gj-prose p{margin-bottom:14px;}\n#recipe-fr-pasteis-de-mandioca .gj-prose p:last-child{margin-bottom:0;}\n#recipe-fr-pasteis-de-mandioca .gj-nutri-row div{min-width:0;}\n#recipe-fr-pasteis-de-mandioca .gj-nutri-row dd{overflow-wrap:anywhere;}\n\n<\/style>\n<article id=\"recipe-fr-pasteis-de-mandioca\" lang=\"fr\">\n  <p class=\"gj-eyebrow\">Cuisine angolaise <i>\u00b7<\/i> Recette <i>\u00b7<\/i> Angola<\/p>\n  <h2 class=\"gj-h1\"><b>Past\u00e9is de Mandioca<\/b> angolais frits <span class=\"gj-serif\">farcis au b\u0153uf \u00e9pic\u00e9<\/span><\/h2>\n  <p class=\"gj-sub\">Le manioc cuit est s\u00e9ch\u00e9 puis \u00e9cras\u00e9 encore chaud, li\u00e9 avec \u0153uf et farine de ma\u00efs. Une farce de b\u0153uf sans liquide libre prot\u00e8ge la fermeture pendant une friture courte et r\u00e9guli\u00e8re.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Cat\u00e9gorie:<\/i> <b>Cuisine de rue et bouch\u00e9e<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Cuisine:<\/i> <b>Angolaise<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Difficult\u00e9:<\/i> <b>Interm\u00e9diaire<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>M\u00e9thode:<\/i> <b>Cuisson, fa\u00e7onnage et friture<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">12 pi\u00e8ces<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><\/svg><\/span><span class=\"gj-fact-l\">Total<\/span><span class=\"gj-fact-v\">1 h 35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 300 kcal<\/span><\/div><\/div>\n  <\/div>\n    <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-3.webp\" alt=\"Past\u00e9is de Mandioca \u00e0 cro\u00fbte dor\u00e9e avec farce de b\u0153uf \u00e9pic\u00e9e visible\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Une pi\u00e8ce ouverte montre l\u2019\u00e9quilibre entre la fine cro\u00fbte frite, la p\u00e2te claire de manioc et la farce de viande assez s\u00e8che.<\/p>\n\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Quand le manioc devient une p\u00e2te<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Les Past\u00e9is de Mandioca utilisent le manioc comme mati\u00e8re principale de la p\u00e2te et se comportent donc autrement qu\u2019un chausson fond\u00e9 uniquement sur la farine de bl\u00e9. Le manioc cuit donne une mie tendre, l\u00e9g\u00e8rement \u00e9lastique, avec une douceur discr\u00e8te. La farine de ma\u00efs fine absorbe l\u2019humidit\u00e9 r\u00e9siduelle et rend la p\u00e2te manipulable; l\u2019\u0153uf aide les bords \u00e0 rester soud\u00e9s dans l\u2019huile. La quantit\u00e9 exacte de farine varie selon la vari\u00e9t\u00e9 de manioc et la quantit\u00e9 d\u2019eau qu\u2019elle retient. La bonne p\u00e2te reste souple, lisse et assez s\u00e8che pour quitter les mains sans devenir cassante.<\/p><p>Les morceaux de manioc cuisent jusqu\u2019\u00e0 tendret\u00e9 totale, puis sont soigneusement \u00e9goutt\u00e9s et laiss\u00e9s quelques minutes \u00e0 d\u00e9couvert pour que la vapeur s\u2019\u00e9chappe. La fibre centrale dure est retir\u00e9e avant l\u2019\u00e9crasement. Une presse manuelle ou un pilon donne une texture plus s\u00fbre qu\u2019un blender, qui peut transformer le manioc en p\u00e2te collante. Le beurre, l\u2019\u0153uf, le sel et la farine de ma\u00efs sont incorpor\u00e9s lorsque la pur\u00e9e a suffisamment ti\u00e9di pour ne pas cuire l\u2019\u0153uf. Quinze minutes de repos permettent \u00e0 la farine de s\u2019hydrater et rendent la surface moins adh\u00e9rente.<\/p><p>La farce doit \u00eatre fortement parfum\u00e9e mais s\u00e8che. Le b\u0153uf hach\u00e9 cuit dans une grande po\u00eale afin que l\u2019humidit\u00e9 s\u2019\u00e9vapore vite. Oignon, ail, poivron et tomate apportent la base aromatique, mais la tomate poursuit sa cuisson jusqu\u2019\u00e0 disparition du jus aqueux. Une farce chaude ou humide d\u00e9trempe la p\u00e2te et emp\u00eache une bonne fermeture. Elle refroidit donc compl\u00e8tement avant le fa\u00e7onnage. Une cuiller\u00e9e bien remplie suffit par pi\u00e8ce. Une quantit\u00e9 excessive \u00e9tire le bord et augmente le risque de rupture.<\/p><p>Les disques s\u2019abaissent entre deux feuilles de papier ou sur un plan l\u00e9g\u00e8rement poudr\u00e9 de farine de ma\u00efs. Une \u00e9paisseur de quatre \u00e0 cinq millim\u00e8tres donne assez de r\u00e9sistance tout en gardant un rapport \u00e9quilibr\u00e9 entre p\u00e2te et farce. Le bord est humidifi\u00e9, repli\u00e9 et press\u00e9 d\u2019abord avec les doigts, puis avec une fourchette. Les chaussons fa\u00e7onn\u00e9s peuvent attendre dix minutes, mais ne restent pas longtemps \u00e0 temp\u00e9rature ambiante, puisque la farce contient de la viande et la p\u00e2te un \u0153uf.<\/p><p>L\u2019huile reste entre 175 et 180 \u00b0C. Trop froide, elle p\u00e9n\u00e8tre la p\u00e2te; trop chaude, elle colore l\u2019ext\u00e9rieur avant que le c\u0153ur ne soit chaud. Trois ou quatre pi\u00e8ces cuisent \u00e0 la fois, deux \u00e0 trois minutes de chaque c\u00f4t\u00e9, jusqu\u2019\u00e0 une enveloppe dor\u00e9e et ferme. Le b\u0153uf a d\u00e9j\u00e0 atteint au moins 71 \u00b0C avant le remplissage. Les past\u00e9is \u00e9gouttent sur une grille, jamais sous un couvercle, afin que la vapeur ne ramollisse pas la cro\u00fbte. Ils sont meilleurs encore chauds, lorsque la coque fine contraste avec le manioc tendre.<\/p><p class=\"gj-pull\">Une farce s\u00e8che et un manioc bien \u00e9goutt\u00e9 d\u00e9terminent la solidit\u00e9 de la fermeture.<\/p><\/div>\n  <div class=\"gj-rail\"><p class=\"gj-rail-t\">Du manioc \u00e0 la cro\u00fbte dor\u00e9e<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>Cuisson<\/b><span>25\u201330 min<\/span><span>Manioc totalement tendre et bien \u00e9goutt\u00e9.<\/span><\/div><div class=\"gj-rail-stop\"><b>Farce<\/b><span>18 min<\/span><span>B\u0153uf cuit, liquide \u00e9vapor\u00e9.<\/span><\/div><div class=\"gj-rail-stop\"><b>Fa\u00e7onnage<\/b><span>25 min<\/span><span>Disques fins et fermeture ferme.<\/span><\/div><div class=\"gj-rail-stop\"><b>Friture<\/b><span>20 min<\/span><span>175\u2013180 \u00b0C, petites fourn\u00e9es.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Le manioc cuit jusqu\u2019\u00e0 tendret\u00e9 compl\u00e8te, perd sa fibre centrale, s\u2019\u00e9goutte et s\u2019\u00e9crase chaud.<\/b> Avec beurre, \u0153uf, sel et farine de ma\u00efs, il forme une p\u00e2te souple qui repose quinze minutes. Le b\u0153uf aux oignons, ail, poivron et tomate cuit jusqu\u2019\u00e0 ce qu\u2019aucun liquide libre ne reste, puis refroidit. La p\u00e2te est abaiss\u00e9e \u00e0 4\u20135 mm, d\u00e9coup\u00e9e, garnie et ferm\u00e9e avec soin. Les past\u00e9is cuisent par petites fourn\u00e9es dans une huile \u00e0 175\u2013180 \u00b0C, puis \u00e9gouttent sur une grille. La recette donne douze pi\u00e8ces \u00e0 servir chaudes avec une sauce d\u2019oignon acidul\u00e9e ou une petite quantit\u00e9 de gindungo.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div>\n  <div class=\"gj-ing-wrap\"><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>P\u00e2te de manioc<\/h3><ul><li><b>800 g de manioc pel\u00e9<\/b> <em>\u2014 en gros morceaux<\/em><\/li><li><b>2 l d\u2019eau<\/b> <em>\u2014 pour cuire le manioc<\/em><\/li><li><b>120 g de farine de ma\u00efs fine<\/b> <em>\u2014 plus un peu pour abaisser<\/em><\/li><li><b>1 gros \u0153uf<\/b> <em>\u2014 battu<\/em><\/li><li><b>20 g de beurre<\/b> <em>\u2014 ramolli<\/em><\/li><li><b>5 g de sel fin<\/b> <em>\u2014 pour la p\u00e2te<\/em><\/li><li><b>30 ml d\u2019eau<\/b> <em>\u2014 pour humidifier et fermer les bords<\/em><\/li><\/ul><\/div><div class=\"gj-ing-group\"><h3>Farce de b\u0153uf<\/h3><ul><li><b>350 g de b\u0153uf hach\u00e9<\/b> <em>\u2014 environ 15 % de mati\u00e8re grasse<\/em><\/li><li><b>15 ml d\u2019huile neutre<\/b> <em>\u2014 pour la farce<\/em><\/li><li><b>150 g d\u2019oignon<\/b> <em>\u2014 finement hach\u00e9<\/em><\/li><li><b>10 g d\u2019ail<\/b> <em>\u2014 finement hach\u00e9<\/em><\/li><li><b>100 g de poivron rouge ou vert<\/b> <em>\u2014 finement hach\u00e9<\/em><\/li><li><b>150 g de tomate<\/b> <em>\u2014 finement hach\u00e9e<\/em><\/li><li><b>2 g de cumin moulu<\/b> <em>\u2014 dose mesur\u00e9e<\/em><\/li><li><b>2 g de paprika doux<\/b> <em>\u2014 pour la couleur<\/em><\/li><li><b>3 g de sel fin<\/b> <em>\u2014 pour la farce<\/em><\/li><li><b>10 g de persil<\/b> <em>\u2014 hach\u00e9<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour frire<\/h3><ul><li><b>1 l d\u2019huile neutre<\/b> <em>\u2014 environ 60 g sont compt\u00e9s comme absorb\u00e9s<\/em><\/li><\/ul><\/div><\/div><\/div><p class=\"gj-ing-note\"><b>Ingr\u00e9dients:<\/b> La farine de ma\u00efs peut varier d\u2019environ 20 g. Elle s\u2019ajoute seulement jusqu\u2019\u00e0 ce que la p\u00e2te cesse de coller tout en restant souple.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Pr\u00e9paration \u00e9tape par \u00e9tape<\/h2><\/div>\n  <div class=\"gj-steps-wrap\"><p class=\"gj-stage\">P\u00e2te et farce<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuire le manioc<\/p><p class=\"gj-step-x\">Cuire le manioc dans beaucoup d\u2019eau pendant 25 \u00e0 30 minutes, jusqu\u2019\u00e0 ce qu\u2019il se brise sous la fourchette. \u00c9goutter, retirer la fibre centrale et laisser la vapeur s\u2019\u00e9chapper 5 minutes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Former la p\u00e2te<\/p><p class=\"gj-step-x\">\u00c9craser le manioc chaud. Lorsqu\u2019il a ti\u00e9di, incorporer beurre, \u0153uf, sel et 100 g de farine de ma\u00efs. Ajouter le reste si n\u00e9cessaire jusqu\u2019\u00e0 une p\u00e2te souple qui quitte les mains. Reposer 15 minutes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Saisir le b\u0153uf<\/p><p class=\"gj-step-x\">Chauffer 15 ml d\u2019huile, ajouter le b\u0153uf et cuire 6 \u00e0 8 minutes en s\u00e9parant les morceaux, jusqu\u2019\u00e0 coloration et une temp\u00e9rature minimale de 71 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Finir la farce<\/p><p class=\"gj-step-x\">Ajouter oignon et poivron pendant 5 minutes, puis ail, cumin, paprika, tomate et sel. Cuire encore 6 \u00e0 8 minutes jusqu\u2019\u00e0 \u00e9vaporation compl\u00e8te du liquide. Ajouter le persil et refroidir.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Fa\u00e7onnage et friture<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Abaisser la p\u00e2te<\/p><p class=\"gj-step-x\">Diviser en 12 parts. Abaisser chaque morceau entre deux feuilles de papier ou sur un plan poudr\u00e9 de farine de ma\u00efs, \u00e0 4\u20135 mm.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Garnir et fermer<\/p><p class=\"gj-step-x\">D\u00e9poser environ 30 g de farce froide sur une moiti\u00e9. Humidifier le bord, replier, chasser l\u2019air et fermer avec les doigts puis une fourchette.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Chauffer l\u2019huile<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile \u00e0 175\u2013180 \u00b0C dans une casserole profonde, sans remplir le r\u00e9cipient au-del\u00e0 de la moiti\u00e9.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Frire les past\u00e9is<\/p><p class=\"gj-step-x\">Cuire 3 ou 4 pi\u00e8ces \u00e0 la fois, 2 \u00e0 3 minutes par face, jusqu\u2019\u00e0 une couleur dor\u00e9e r\u00e9guli\u00e8re. La temp\u00e9rature ne doit pas descendre sous 170 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">\u00c9goutter<\/p><p class=\"gj-step-x\">D\u00e9poser sur une grille au-dessus d\u2019une plaque et attendre 5 minutes. Ne pas couvrir pendant qu\u2019ils sont chauds.<\/p><\/div><\/li><\/ol><\/div>\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Variantes, conseils et mat\u00e9riel<\/h2><\/div><h3>Comment servir<\/h3><p>Servir chauds mais pas directement sortis de l\u2019huile. Une sauce d\u2019oignon au citron, une salsa de tomate ou un gindungo mesur\u00e9 conviennent. Deux pi\u00e8ces forment un petit repas; une pi\u00e8ce suffit comme bouch\u00e9e.<\/p><h3>Conservation et r\u00e9chauffage<\/h3><p>Conserver les past\u00e9is refroidis 2 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer \u00e0 190 \u00b0C pendant 10 \u00e0 12 minutes, jusqu\u2019\u00e0 au moins 74 \u00b0C au centre. Le micro-ondes ramollit la cro\u00fbte.<\/p><h3>Quatre variantes<\/h3><p>Quatre variantes: 1) remplacer le b\u0153uf par du thon tr\u00e8s bien \u00e9goutt\u00e9; 2) employer une farce de haricots et l\u00e9gumes; 3) cuire les past\u00e9is huil\u00e9s au four \u00e0 210 \u00b0C environ 20 minutes; 4) ajouter du piment frais hach\u00e9 \u00e0 la viande.<\/p><h3>Conseils de cuisine<\/h3><p>Trois conseils: laisser la vapeur quitter le manioc avant de l\u2019\u00e9craser; refroidir compl\u00e8tement la farce; contr\u00f4ler l\u2019huile avec un thermom\u00e8tre. Les fissures viennent le plus souvent d\u2019une farce trop abondante, humide ou d\u2019un bord mal soud\u00e9.<\/p><h3>Mat\u00e9riel n\u00e9cessaire<\/h3><p>Pr\u00e9voir une casserole, une presse manuelle, une grande po\u00eale, un rouleau, du papier cuisson, un emporte-pi\u00e8ce de 13\u201314 cm, une casserole profonde, un thermom\u00e8tre et une grille.<\/p><h3>Allerg\u00e8nes et s\u00e9curit\u00e9<\/h3><p>Allerg\u00e8ne: \u0153uf. La recette n\u2019ajoute pas de farine de bl\u00e9, mais la farine de ma\u00efs et l\u2019huile peuvent \u00eatre contamin\u00e9es par du gluten. Le b\u0153uf atteint au moins 71 \u00b0C et les restes 74 \u00b0C au r\u00e9chauffage.<\/p><\/div>\n  <div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles approximatives<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>300 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>35 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>10 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>13 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>330 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>1 pastel, environ 115 g.<\/b> Estimation approximative par portion, calcul\u00e9e avec des valeurs nutritionnelles standard; les marques, la cuisson et le portionnement modifient le r\u00e9sultat.<\/p><\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">P\u00e2te souple, farce s\u00e8che et chaleur contr\u00f4l\u00e9e.<\/p><p>Lorsque le manioc et la farce sont bien pr\u00e9par\u00e9s, les past\u00e9is restent ferm\u00e9s, la cro\u00fbte demeure fine et le c\u0153ur tendre et parfum\u00e9.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-pasteis-de-mandioca\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Past\u00e9is de Mandioca angolais frits farcis au b\u0153uf \u00e9pic\u00e9\",\n  \"description\": \"Des past\u00e9is frits \u00e0 p\u00e2te souple de manioc et farine de ma\u00efs, garnis d\u2019un b\u0153uf bien sec aux oignons, tomates, poivron et \u00e9pices.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pasteis-de-Mandioca-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Angolaise\",\n  \"recipeCategory\": \"Cuisine de rue et bouch\u00e9e\",\n  \"cookingMethod\": \"Cuisson, fa\u00e7onnage et friture\",\n  \"keywords\": \"Past\u00e9is de Mandioca, chaussons de manioc frits, p\u00e2te de manioc, farce de b\u0153uf pour pastel\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H35M\",\n  \"recipeYield\": \"12 pi\u00e8ces\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"300 kcal\",\n    \"carbohydrateContent\": \"35 g\",\n    \"proteinContent\": \"10 g\",\n    \"fatContent\": \"13 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"330 mg\",\n    \"servingSize\": \"1 pastel, environ 115 g\"\n  },\n  \"recipeIngredient\": [\n    \"800 g de manioc pel\u00e9\",\n    \"2 l d\u2019eau\",\n    \"120 g de farine de ma\u00efs fine\",\n    \"1 gros \u0153uf\",\n    \"20 g de beurre\",\n    \"5 g de sel fin\",\n    \"30 ml d\u2019eau\",\n    \"350 g de b\u0153uf hach\u00e9\",\n    \"15 ml d\u2019huile neutre\",\n    \"150 g d\u2019oignon\",\n    \"10 g d\u2019ail\",\n    \"100 g de poivron rouge ou vert\",\n    \"150 g de tomate\",\n    \"2 g de cumin moulu\",\n    \"2 g de paprika doux\",\n    \"3 g de sel fin\",\n    \"10 g de persil\",\n    \"1 l d\u2019huile neutre\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"P\u00e2te et farce\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuire le manioc\",\n          \"text\": \"Cuire le manioc dans beaucoup d\u2019eau pendant 25 \u00e0 30 minutes, jusqu\u2019\u00e0 ce qu\u2019il se brise sous la fourchette. \u00c9goutter, retirer la fibre centrale et laisser la vapeur s\u2019\u00e9chapper 5 minutes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Former la p\u00e2te\",\n          \"text\": \"\u00c9craser le manioc chaud. 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