How to make Empanadas de Platano Salvadoreñas

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a lower-fat option while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content.

Cut the ripe plantains into thirds.

Boil the plantains in water for about 20 minutes until softened, adding the cinnamon stick to the water.

While the plantains are boiling, heat the milk in a saucepan.

In a separate bowl, add the mycena and gradually integrate about 4 small spoonfuls of the warm milk until it thickens.

Add sugar and vanilla extract to the thickened mycena mixture and mix well.

Once the plantains are done boiling, let them cool a bit, then peel them.

Mash the peeled plantains by hand or with a potato masher.

Oil your hands to make handling the plantains easier.

Grab some of the mashed plantains and form a disk the size of your palm.

Place some of the filling made earlier in the center of the disk and close it, shaping it into an egg shape.

Fry the shaped empanadas in oil until golden brown.

Serve warm, optionally dipping in sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens