EMPANADAS DOMINICANA | COMO HACER MASA DE PLATANO PARA EMPANADAS DOMINICANA

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers add a similar briny flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries provide a tartness similar to raisins.

Peel 3 plátanos and add a little vinegar to prevent browning.

Let the plátanos rest for 5 minutes after adding vinegar.

Wash the plátanos to remove vinegar flavor.

Boil the plátanos for 30 to 35 minutes until soft, adding 1 tablespoon of salt or to taste.

After boiling, drain the water from the plátanos.

Use a food processor to make a smooth purée of the plátanos; if unavailable, use a sturdy cup or plate.

Add cold water from the fridge to the purée to keep it smooth.

Transfer the plátano dough to a plate to form empanada discs, using plastic wrap or parchment paper.

Oil your hands to prevent sticking and form small balls of dough.

Flatten the balls into discs using a flat surface or plate.

To make egg-filled empanadas, use an empanada press to ensure proper size.

Oil the press to prevent sticking, then place a disc of dough inside.

Strain the egg to remove excess water before adding it to the empanada.

Add salt to taste before placing the egg in the empanada.

Seal the empanada carefully, removing excess dough.

Fry the empanadas immediately in hot oil to avoid issues with the egg.

Ensure the oil is hot before adding the empanadas; lower the heat slightly after adding them.

Fry for a minute on each side until golden brown and crispy.

Remove the egg empanadas and let them drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens