Plantain & Cheese Empanada Recipe
Ripened sweet plantain & cream cheese
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Ingredients
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Empanada Filling
Method
Empanada Preparation
- 1
Prepare the Plantains
Peel and slice the ripe plantains into 1-inch pieces. Boil them in a pot of water for about 10-12 minutes until soft. Drain and mash the plantains in a mixing bowl.
- 2
Mix the Filling
To the mashed plantains, add cream cheese, brown sugar, and cinnamon. Mix until well combined and creamy. Set aside.
- 3
Prepare the Dough
In a separate bowl, mix 2 cups of all-purpose flour with 1/2 teaspoon of salt and 1/2 cup of cold butter, cut into small cubes. Use your hands or a pastry cutter to blend until it resembles coarse crumbs. Gradually add 1/4 cup of cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter. Place a spoonful of the plantain and cheese filling in the center of each circle. Fold and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 5
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg) for a golden finish. Bake for 20-25 minutes or until golden brown.