Empanadas De Platano Recipe
(1 DOZEN) fried platano 'dough' filled with leche poleada rolled in sugar.
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Ingredients
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Plantain dough
Leche poleada filling
Finishing
Method
Plantain dough
- 1
Prepare plantains
Peel the ripe plantains and place the flesh in a large bowl. Mash thoroughly with a fork or potato masher until mostly smooth with small lumps remaining. Measure about 2 to 2 1/4 cups mashed plantain (from 6 medium ripe plantains).
- 2
Make dough
To the mashed plantain add the softened butter, granulated sugar, baking powder, and salt. Mix to combine. Add the warm water and 2 tablespoons vegetable oil; mix. Gradually add the all-purpose flour, 1/4 cup at a time, mixing until a pliable, slightly sticky dough forms. You may not need all the flour; stop when dough is soft, smooth, and holds together but is not dry (about 1 3/4 cups total). Knead gently in the bowl for 1–2 minutes to ensure even hydration. If dough is too sticky, dust with up to 1–2 tablespoons additional flour; if too dry, add a teaspoon of warm water.
- 3
Portion dough
Divide the dough into 12 equal pieces (about 55–65 g each). Roll each portion between your palms to form smooth balls. Cover with plastic wrap or a damp towel to prevent drying while you prepare the filling.
Leche poleada filling
- 4
Bloom cornstarch
In a small bowl, whisk the cornstarch with 3 tablespoons of the cold milk taken from the measured 2 cups until completely smooth and free of lumps.
- 5
Cook custard
In a medium saucepan over medium heat combine the remaining milk and sweetened condensed milk. Stir until warm but not boiling. Slowly whisk in the cornstarch slurry. Continue stirring constantly until mixture thickens enough to coat the back of a spoon, about 6–8 minutes. Reduce heat to low.
- 6
Temper yolks and finish
In a small bowl lightly beat the egg yolks. Add a ladle (2–3 tablespoons) of the hot milk mixture to the yolks while whisking to temper. Return the tempered yolks to the saucepan and cook on low 1–2 minutes more, stirring, until thick and glossy. Remove from heat, stir in the butter, vanilla, ground cinnamon, and additional 1/2 teaspoon cinnamon if you want a stronger cinnamon flavor. Transfer the custard to a bowl, press plastic wrap directly on the surface to prevent a skin, and chill until firm enough to pipe or scoop, at least 1 hour (you can chill faster in the freezer for 20–30 minutes, checking often). The filling should be thick but scoopable.
Assembly and frying
- 7
Flatten dough discs
Working with one dough ball at a time, place it between two pieces of lightly oiled parchment or plastic wrap. Flatten with a small rolling pin or your palm into a roughly 4–5 inch (10–12 cm) disk about 1/8–1/4 inch thick. Keep remaining dough covered so it doesn't dry out.
- 8
Fill empanadas
Spoon about 1 to 1 1/2 tablespoons of chilled leche poleada onto the center of each plantain disk. Fold the dough over to enclose the filling and press edges to seal. If needed, moisten the edge with a tiny bit of water to help seal. Crimp edges with a fork or pinch and twist to form a decorative seal. Ensure edges are tightly sealed to prevent leaking during frying.
- 9
- 10
Fry empanadas
Fry 3–4 empanadas at a time (do not crowd) for 2.5–4 minutes per side, flipping once, until golden brown and puffed. Use a slotted spoon to transfer fried empanadas to a wire rack or paper towel–lined tray to drain briefly.
- 11
Roll in sugar
While still warm (but not piping hot), roll each empanada in granulated sugar mixed with the optional 1 teaspoon ground cinnamon until evenly coated. Place on a cooling rack to set. Let cool slightly so filling thickens again but serve warm.