Ingredients

The following ingredients have 4 Servings
  • 2 Ripe Plantains
  • 1 teaspoon Vegetable Oil
  • 1 Egg Yolk
  • 3/4 cup All Purpose Flour
  • Salt + Pepper to taste
  • 4 oz Latin or Mozzarella Cheese
  • 1 Egg (lightly beaten)

Instruction

  • Preheat oven to 425 degrees Fahrenheit 
  • Grease a sheet pan or line with parchment paper 
  • Cut the ends of plantains and then cut them into 2-3 pieces with the skin on. Boil in salted water for 20 minutes or until the soften
  • Remove from water and peel the plantain. Puree the pieces using a potato ricer. 
  • Add the oil, salt, and pepper to the pureed plantains. Mix well with a spoon. Let this mixture cool for a few minutes before adding the egg and flour
  • Add the egg yolk and mix until completely combined. Add the flour and knead with your hands until the dough comes together
  • On a floured surface, using a rolling pin, roll dough into a large rectangle. Using a round cookie cutter, cut out circles. Repeat the process with remaining dough 
  • Place the circles on the sheet pan
  • Cut the cheese into rectangles and place them on the lower half of the plantain circle. Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed
  • Brush the tops of the empanadas with the beaten egg and bake for 15-20 minutes or until browned on top
  • Enjoy!