Saltfish and plantain stuffed pie | Codfish and plantain stuffed empanadas | Empanadas || FRUGALLYT

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without sacrificing texture.

Boil the saltfish to remove most of the salt.

Add onions and black pepper to the saltfish.

Make a slurry with turmeric and warm water, then add it to the saltfish mixture.

Add a little water to the saltfish mixture to prevent it from drying out.

Fry slices of ripe plantain for about 3 to 5 minutes, turning continuously to achieve desired color.

Remove the fried plantains and place them on paper towels to drain excess oil.

Cut the fried plantains into smaller pieces to fit into the empanada dough.

Dust the surface with flour to prevent the empanada dough from sticking.

Remove the plastic film from the ready-made empanada dough and flip it over.

Roll out the dough with a rolling pin and dust off excess flour.

Add two spoonfuls of the saltfish mixture and some plantain to the center of the dough.

Lightly dip a finger in water and brush it across the edge of the dough to seal it.

Fold the dough over the filling and press the edges together to seal.

Use a fork to reinforce the seal by pressing along the edges, lightly flouring the fork to prevent sticking.

Complete the rest of the empanadas and cover them with plastic wrap.

Place the empanadas in the fridge for about two hours to chill.

Heat oil to 350 degrees Fahrenheit for frying the empanadas.

Fry three empanadas at a time in the hot oil.

After about two minutes, flip the empanadas to gradually build color.

Continue to flip until they reach a beautiful brown color.

Remove the fried empanadas and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens