I did make this recipe with some success but I had to do some improvising. The instructions tell you to cook the yuca until it is dry. However, the instructions don't really tell you what the end product should look like. Should it be a gummy mass, a grainy texture, a combination of both? In the end I had to add all-purpose flour to the yuca in order for it to be made into round shells and make the empanadas. The end result was good but I don't think the purpose of this was to add any flour. Will definitely try to work with this recipe until I get it perfect. Everyone raved about the empanadas that I did make. I still hope to make them like the ones I tasted in Santiago...