Sweet Plantain And Cheese Empanadas Recipe
Make Sweet Plantain And Cheese Empanadas Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finishing & Frying (or Baking)
Method
Dough
- 1
Combine dry ingredients
In a large bowl whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 1 tbs granulated sugar until evenly distributed.
- 2
Cut in butter
Add 0.5 cup chilled cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
- 4
Form and chill
Turn dough onto a lightly floured surface and form into a disk about 1-inch thick. Wrap in plastic and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the butter for flaky dough.
Filling
- 5
Prepare plantains
Peel the 2 ripe plantains and slice into 1/2-inch rounds or roughly dice. The riper the plantain (more black spots) the sweeter and softer it will become when cooked.
- 6
Cook plantains
In a medium skillet over medium heat melt 2 tbs unsalted butter. Add the plantain pieces and cook, stirring occasionally, until softened and caramelized, about 6–8 minutes.
- 7
Sweeten and season
Reduce heat to low and stir in 2 tbs light brown sugar, 0.5 tsp ground cinnamon, 0.5 tsp vanilla extract, 0.25 tsp salt, and 0.5 tsp fresh lime juice (if using). Continue to cook 1–2 minutes until sugar melts and mixture is glossy. Remove from heat and let cool to warm (not hot). Mash lightly with a fork or potato masher to a chunky, spreadable consistency—leave some pieces for texture.
- 8
Prepare cheese
If using queso fresco, crumble it; if using mozzarella, grate or cut into small cubes. Measure 1.5 cups total. The cheese should be dry-ish so the filling doesn't become too wet. If the plantain mixture is very moist, pat the cheese dry on paper towel before using.
Assembly
- 9
Roll and cut dough
On a lightly floured surface roll chilled dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (a small plate works), cut out circles. Re-roll scraps as needed. You should get about 12–14 rounds depending on thickness.
- 10
Fill empanadas
Place about 2 tablespoons of the mashed plantain mixture in the center of each dough circle, then top with about 1 heaping tablespoon of the cheese (or adjust so each has a thin layer of cheese). Be careful not to overfill—leave a 1/2-inch rim.
- 11
Seal edges
Lightly brush the edge of the dough circle with a little beaten egg (from the egg wash) or water. Fold the dough over to form a half-moon. Press edges to seal, then crimp with a fork or twist the edge to create a decorative seal. Ensure there are no gaps to prevent leaks during frying/baking.
Finishing & Frying (or Baking)
- 12
Prepare egg wash
In a small bowl whisk 1 large egg with 1 tsp water to make an egg wash. Set aside.
- 13
Fry (method A)
Heat about 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Gently lower empanadas (do not overcrowd) and fry 1–2 minutes per side until golden brown and puffed. Remove with a slotted spoon to a paper-towel-lined tray to drain. Let rest 2–3 minutes to cool slightly before serving.
- 14
Bake (method B)
Preheat oven to 400°F (200°C). Place assembled empanadas on a parchment-lined baking sheet. Brush each with egg wash and optionally prick a tiny vent hole on top. Bake 16–20 minutes, rotating the sheet halfway, until golden brown. For a crisper bottom, bake on a preheated baking stone or inverted sheet pan.
- 15
Serve
If desired, dust with 1–2 tsp powdered sugar for a sweet contrast. Serve warm. These empanadas are best the day they are made—cheese will be melty and plantain filling soft and fragrant.