Plantain Empanadas
Makes 1 Serving
Ingredients
- 1 ripe plantain (ends trimmed), cut into 3 pieces each
- water for boiling plantain
- 1 tbsp of salt
- oil for hands (to prevent sticking)
- 1 cup shredded mozzarella cheese or favorite cheese, divided
- oil for frying (corn or vegetable oil)
Optional Garnishes
- sour cream
- grated Parmesan cheese
- dried cilantro
Special Equipment
- mortar & pestle or food processor
- tortilla press
- plastic wrap for lining tortilla press
- paper towels
How-to
Prepare Plantain Dough
- Add 1 tbsp of salt to a pot of water and bring to a boil. Add plantain and boil 1 for hour
- Remove plantain from water. Remove peel and mash to a smooth paste with mortar and pestle or in food processor
Assemble Empanadas
- Brush hands with oil to prevent sticking to plantain dough
- Working with half of the dough at a time, roll into a ball in the palms of your hands
- Line tortilla press with plastic wrap. Place plantain dough on the press; top with another piece of plastic wrap. Close press lightly, so that the dough forms about a ¼” thick tortilla
- Carefully remove the dough, and hold in the the palm of your hand
- Add about ½ cup of cheese to tortilla and mound in middle of dough
- Fold in half, crimping edges tightly to form a tight seal. Repeat with second half of dough
Fry & Serve Empanadas
- Heat oil to 350º over medium-high heat and fry empanadas 1 minute per side, until dark brown all over
- Remove and drain on paper towels
- Serve alone, or with sour cream, grated cheese and a sprinkle of dried cilantro