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1
Place the yuca in a large saucepan with enough cold water to cover by 2 inches.
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2
Bring the water to a boil over high heat.
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3
Reduce the heat to medium and cook the yuca, uncovered, until it swells and becomes tender, 20 to 30 minutes.
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4
Drain the yuca and remove and discard the fibrous core.
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5
Mash by passing the yuca through either a food mill or a sieve.
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6
Lightly dust a work surface with flour and place 1 cup of the puree on top.
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7
Make a well in the center of the puree and put in the flour, butter, egg yolk, and salt.
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8
Knead until all the ingredients are well combined.
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9
The mixture should not be sticky.
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10
If the dough sticks to your fingers, gradually knead in additional flour, 1 tablespoon at a time.
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11
Roll out the dough on a lightly floured surface as thinly as possible.
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12
With a sharp cutter, cut out circles 4 inches in diameter; set aside.
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13
Place a rounded teaspoon of picadillo on one side of each of the circles of dough without letting it reach the edges.
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14
Moisten the edges of the circles with water.
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15
Fold the dough over to form a half circle and press the edges together lightly with the tines of a fork to seal the empanaditas closed.
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16
Heat at least 2 inches of oil in a deep-fryer or a very heavy, deep skillet to 375F.
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17
Preheat the oven to 275F.
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18
Fry the empanaditas, 2 or 3 at a time, until golden brown, 3 to 4 minutes, turning occasionally with a slotted spoon.
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19
Drain on paper towels and keep warm on a baking sheet in the oven until ready to serve.
