Plantain Empanadas Recipe

Make dough

Whisk together 3 cups flour, 1 tsp salt and 1 tbsp sugar in a large bowl. Add the cold cubed butter (8 tbsp) and cold shortening (2 tbsp). Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

Gradually add 3 tablespoons ice water, mixing gently with a fork. If dough is too dry, add up to 2 additional tablespoons cold water, 1 tablespoon at a time, until the dough holds together when pressed. Do not overwork.

Gather dough into a ball, flatten into a disk about 1-inch thick, wrap in plastic and refrigerate at least 30 minutes (up to 2 hours) to rest and firm.

When ready to use, roll dough on a lightly floured surface to about 1/8-inch thickness and cut into 4.5–5 inch rounds (use a cutter or small bowl). Re-roll scraps as needed.

Beat 1 egg with 1 tsp water to make egg wash; set aside.

Roast plantains

Preheat oven to 425°F (220°C). Peel plantains and cut into 1/2-inch coins or 1/2-inch chunks. Toss with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread plantains in a single layer on a parchment-lined baking sheet. Roast 12–18 minutes, turning once halfway, until tender and caramelized at the edges. Remove and let cool slightly.

Lightly mash roasted plantains with a fork or potato masher leaving some texture; set aside about 1.5 cups mashed plantain for filling.

Prepare bean mixture

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 small diced yellow onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 1.5 cups drained and rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Stir and cook 4–5 minutes to heat through.

Lightly mash about half the beans in the pan with the back of a spoon to create a creamy texture while retaining some whole beans. Stir in 1 tbsp lime juice and 1 cup shredded Monterey Jack cheese until cheese is melted and mixture is cohesive but not wet. Adjust seasoning to taste. Remove from heat and let cool slightly.

Make salsa

Core and roughly chop 2 tomatoes. Finely chop 1/4 small red onion. In a bowl, combine tomatoes, 1 tsp minced chipotle pepper (from adobo), 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil and 1/2 tsp salt. Mix and taste; adjust heat or salt as needed. Refrigerate until assembly to let flavors meld.

Assemble empanadas

Preheat a heavy skillet with 1 cup vegetable oil over medium heat to 350°F (175°C) for shallow frying, or preheat oven to 400°F (200°C) for baking with a little oil brushed on top. Prepare a lightly floured work surface using 1/4 cup flour (and optional 2 tsp cornmeal mixed in for texture).

Portion fillings: for each empanada, combine about 2 tablespoons mashed roasted plantain with 2 tablespoons cheesy black bean mixture. Place filling in the center of each dough round (leave a 1/2-inch border). Top with a small pinch (about 1 tsp) extra shredded cheese if desired.

Brush edges of dough round with egg wash. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold decorative edge. Repeat to make 12–14 empanadas depending on size.

Cook empanadas (shallow fry method)

Carefully add empanadas to hot oil (don't overcrowd; work in batches). Fry 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined tray to drain. Keep warm in a single layer in a low oven if needed.

Cook empanadas (baking method)

Place empanadas on a parchment-lined baking sheet. Brush tops lightly with egg wash. Bake in preheated 400°F (200°C) oven 18–22 minutes until golden and crisp. For extra color, broil 1–2 minutes at the end while watching closely.

Serve warm garnished with 1 tbsp chopped cilantro and chipotle salsa on the side for dipping.