Prepare the yucca: rinse, peel (remove thick brown skin and inner pink layer) and cut into 1–2 inch chunks. Place in a large pot and cover with cold water. Add 1 tsp salt.

Cook the yucca until very tender, about 20–25 minutes from when the water comes to a boil. You should be able to pierce pieces easily with a fork. Drain well and let steam off for 5 minutes.

Remove the tough fibrous core from each piece (it should pull away). While still warm, press or rice the yucca through a potato ricer or mash thoroughly until very smooth. Work quickly while warm.

Transfer the riced yucca to a large bowl. Add the softened butter, egg yolk, and 2 tbsp vegetable oil. Mix vigorously with a spatula or your hands until the mixture comes together into a pliable dough. If the dough feels dry or crumbly, add up to 1–2 tbsp water, 1 tbsp at a time, until it holds together but is not sticky.

Divide the dough into 8 equal portions (for 8 small pies) or 4 portions (for larger hand pies). Form each portion into a ball and flatten into a disk about 1/4" thick on a lightly oiled surface. If the dough is sticky, oil your hands lightly rather than adding flour (flour can change texture).

Filling (Savory - Cheese & Garlic)

In a medium bowl combine shredded mozzarella and crumbled farmer's cheese. Add minced garlic, chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and optional lime zest. Stir until evenly distributed.

Taste a small pinch and adjust seasoning, remembering cheeses vary in saltiness.

Assembly & Frying/Finishing

Assemble pies: place one dough disk on a lightly oiled piece of parchment or a work surface. Put 2–3 tbsp of the cheese filling in the center, leaving a 1/2" border around the edge. Top with a second dough disk (or fold the disk over for a turnover). Press the edges to seal well, then crimp with a fork or pinch and roll the edges to ensure no filling leaks. Repeat with remaining dough and filling.

Frying method (traditional, preferred for crisp exterior): heat about 1/2"–3/4" oil in a large skillet over medium heat (use about 1 cup total oil). Oil is ready when a small piece of dough sizzles and rises slowly. Fry pies in batches without crowding: 2–3 minutes per side until golden brown and puffed. Adjust heat as needed so exterior browns without burning before the cheese is fully melted. Transfer to a wire rack or paper towel-lined plate to drain briefly. Sprinkle with coarse salt while hot.

Baking method (lighter, optional): preheat oven to 400°F (200°C). Place assembled pies on a parchment-lined baking sheet. Brush tops lightly with beaten egg. Bake 15–20 minutes until edges set and tops are golden. For crisper bottoms, place on a preheated baking steel or hot sheet. Finish with a light sprinkle of coarse salt.

Serve warm so the cheese is melty. Garnish with extra chopped cilantro or a squeeze of lime if desired.