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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mixing Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Whisk together until well mixed.
- 2
Incorporating Butter
Add the unsalted butter to the dry ingredients, and use your fingers or a pastry cutter to blend it into the flour until the mixture resembles coarse crumbs.
- 3
Adding Water
Gradually add water to the flour mixture, mixing with your hands until a soft dough forms. If the dough is too sticky, add a little more flour.
- 4
Resting the Dough
Cover the dough with a damp cloth and let it rest for about 30 minutes at room temperature.
Filling Preparation
- 5
Mixing the Filling
In a medium bowl, combine the mashed plantains, cooked black beans, crumbled queso fresco, ground cumin, and salt. Mix until well combined.
Assembly and Cooking
- 6
Rolling Out the Dough
After the dough has rested, divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball into a thin circle.
- 7
Filling the Empanadas
Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- 8
Frying the Empanadas
In a large skillet, heat the oil over medium heat. Once hot, carefully add the empanadas in batches, frying until they are golden brown on both sides, about 3-4 minutes per side.
- 9
Draining and Serving
Remove the empanadas from the skillet and place them on paper towels to drain excess oil. Serve warm.
