Method:

Cook yucca in pressure cooker, till soft. Remove all hard fibers, press in potato presser, add salt to taste and knead it to form soft dough.

Pressure cook chicken breast, remove all the the broth and close the pressure cooker. Shake vigorously many times, till it is completely shredded.

Add all the ingredients to chicken except yucca.

Mix well it should be lumpy, if not add some milk.

Take a muffin tray With medium holes grease them well.

Cut the yucca dough into 6 Golf size and 6 marble size balls.

Open the bigger balls with rolling pin to fit inside the muffin whole, fill them up with chicken.

Open the smaller one to cover the chicken. Press the sides together of both the discs.

Brush the top of each  empada with egg yolk.

Bake in preheated oven at 356 F (180 C) for 40 minutes or till golden on top.