2 Sweet Plantain And Cheese Empanadas Recipe

Make the dough

In a medium bowl combine 1 cup all-purpose flour and 1 tsp salt. Rub in 2 tbs cold cubed unsalted butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add 3 tbs cold water a tablespoon at a time and mix until a soft, slightly tacky dough forms. You may not need all the water; stop when the dough holds together without being sticky.

Shape the dough into a small disk, wrap in plastic or cover, and refrigerate for 20 minutes while you prepare the filling. Chilling relaxes the gluten and makes rolling easier.

Cook the plantain

Peel 1 ripe sweet plantain (yellow with black spots for best sweetness). Slice into 1/2-inch rounds and place in a small skillet with 1 tsp unsalted butter over medium heat. Cook until the plantain is soft and caramelized, about 6–8 minutes, turning once so both sides brown lightly.

Mash and season

Transfer the cooked plantain to a bowl and mash with a fork until mostly smooth but slightly chunky. Stir in 1 tsp granulated sugar, 1 tsp ground cinnamon, and a pinch of salt. Taste and adjust sweetness/cinnamon as desired.

Prepare the cheese

Cut 3 oz queso fresco or mild melting cheese into two equal pieces (one for each empanada). If using a firmer cheese, grate or crumble so it will melt quickly when cooking.

Roll and cut dough

Remove chilled dough and place on a lightly floured surface. Roll to about 1/8-inch thickness. Using a 5–6 inch round cutter or a bowl rim, cut two rounds (about 5–6 inches diameter). Re-roll scraps if necessary.

Fill

Place about 2–3 tablespoons of the mashed plantain mixture onto the center of each dough round, leaving a 1/2-inch border. Top the plantain with one half of the cheese (about 1.5 oz) so cheese sits on top of the plantain filling.

Seal

Brush the edge of each round with a little water. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with a fork to ensure they’re well sealed and to create a decorative edge.

Fry

Pour about 1 cup vegetable oil into a 10-inch skillet for shallow frying and heat over medium heat until shimmering and a small piece of dough sizzles (about 325–350°F / 160–175°C). Add the empanadas carefully, two at a time if they fit without crowding. Fry until golden brown on both sides, about 2–3 minutes per side. Adjust heat as needed so they brown without burning and the cheese inside melts.

Drain and finish

Transfer finished empanadas to a paper-towel-lined plate to drain excess oil. Let rest 1–2 minutes (they will be hot inside). If desired, lightly dust with 1 tsp powdered sugar for a sweet finish.