How to Make Sweet Plantain Empanadas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides creaminess with fewer calories.

Cut the tips off the two sweet plantains.

Boil the plantains in a pot of boiling water for about 10 minutes until soft.

Remove the plantains from the water and let them cool.

Peel the skins off the plantains once cooled, as the skins slip off easily after boiling.

Mash the plantains in a bowl until fully smooth using a potato masher or fork.

Taste the mashed plantains; if not sweet enough, sprinkle in sugar to taste.

Add vanilla extract to the mashed plantains to enhance sweetness.

Gradually sprinkle in flour while mixing until the dough is moist and holds its shape when squeezed.

Grab a handful of dough and press it down to form a disc, or use a rolling pin to flatten it.

Add a spoonful of picadillo to the center of the dough disc.

Optionally, sprinkle mozzarella cheese on top of the picadillo filling.

Fold the dough over to create a half-moon shape and crimp the edges to seal.

Sprinkle a bit of flour over the assembled empanadas to prevent sticking.

Heat oil in a pan, about an inch deep, for frying.

Deep fry the empanadas for about 3-4 minutes on each side until they turn light brown.

Transfer the fried empanadas to a paper plate lined with paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens