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Homemade Plantain Empanadas photo

Plantain Empanadas

These Plantain Empanadas are a deliciously sweet and savory treat, perfect for snacks, appetizers, or a light meal. Easy to make and bursting with Latin flavors!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Latin American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Fork or potato masher
  • Rolling Pin
  • Cutting Board
  • Frying Pan

Ingredients
  

  • 1 cup cornflour
  • 1/2 cup cornmeal
  • 1/2 tsp sea salt
  • 1/2 cup warm water
  • 1 tbsp coconut oil
  • 2 very ripe yellow plantains chopped
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 tbsp coconut oil for cooking

Instructions
 

Prepare the Dough

  • In a mixing bowl, combine 1 cup of cornflour, 1/2 cup of cornmeal, and 1/2 tsp of sea salt. Mix these dry ingredients thoroughly.
  • Gradually add in 1/2 cup of warm water and 1 tbsp of coconut oil, stirring until a dough forms.
  • Knead the dough for a few minutes until it's smooth and pliable. Cover the dough with a damp cloth and let it rest for about 15 minutes.

Make the Filling

  • While the dough is resting, mash the 2 very ripe yellow plantains with a fork or potato masher until smooth.
  • Add in 1 tbsp of coconut oil, 1 tbsp of coconut sugar, and 1/2 tsp of cinnamon. Mix well until everything is combined.

Roll Out the Dough

  • On a lightly floured surface, take a portion of the dough and roll it out into a thin circle, about 1/8 inch thick.
  • Use a round cutter or a small bowl to cut out circles of dough, making sure to keep them uniform in size.

Fill and Fold the Empanadas

  • Place a tablespoon of the plantain filling in the center of each dough circle.
  • Carefully fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.

Cook the Empanadas

  • In a frying pan, heat 1 tbsp of coconut oil over medium heat.
  • Once hot, place the empanadas in the pan, being careful not to overcrowd.
  • Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
  • Remove them from the pan and let them cool on a paper towel.

Serve

  • Serve the plantain empanadas warm, with salsa, avocado dip, or your favorite accompaniments.

Notes

  • Use very ripe yellow plantains for the best natural sweetness and flavor.
  • Do not overfill the empanadas to prevent bursting during cooking.
  • Keep the dough covered with a damp cloth to avoid drying out while working.
  • Heat the oil adequately before frying to achieve a crispy texture.
  • You can prepare the dough and filling ahead and freeze uncooked empanadas for convenience.
Keyword Easy, Gluten-Free, Quick, Vegetarian