Salvadorian Plantain Vegan Empanadas with Leche Poleada Recipe

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor and is less processed.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: none

Bell pepper offers sweetness without the heat.

Cut the bottom and top off the plantains.

Boil plantains for 20 minutes until fully cooked.

Peel the skin off the plantains and mash them with a potato masher until smooth.

Grab a small portion of the mashed plantains and mold it into a bowl.

Put a little bit of the filling (paliotta) inside the mashed plantain.

Shape the empanada to be thicker in the middle and thin on the sides.

Make about 5 to 6 empanadas from 3 plantains.

Fry the empanadas in coconut oil until golden brown.

Cover the empanadas with sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary