์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Empanadas de Verde con Queso
Savory Ecuadorian empanadas made from mashed green plantains, filled with cheese, and pan-fried or baked until golden brown. A popular street food and appetizer.
๐ง ์ฌ๋ฃ
- 4 large Green plantains
- 2 tbsp Butter
- 1/4 cup Milk(or water, as needed)
- 1 tsp Salt(or to taste)
- 1 cup Queso fresco or mozzarella(shredded or crumbled)
- for frying or brushing Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Peel the green plantains and cut them into 2-inch pieces. Boil in salted water until very tender, about 20-25 minutes.
- 2
Drain the plantains well. Mash them with butter and milk (or water) until a smooth dough forms. Season with salt.
- 3
Divide the plantain dough into 12 equal portions. Flatten each portion into a circle on a lightly floured surface or between two pieces of plastic wrap.
- 4
Place a tablespoon of cheese in the center of each dough circle. Fold the dough in half to create a semi-circle, pressing the edges firmly to seal.
- 5
Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Carefully fry the empanadas, a few at a time, until golden brown on both sides, about 3-4 minutes per side.
- 6
Alternatively, brush the empanadas with oil and bake at 400ยฐF (200ยฐC) for 20-25 minutes, flipping halfway through, until golden and crisp.
- 7
Drain fried empanadas on paper towels. Serve warm.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the plantains are fully cooked to achieve a smooth mash.
- โSeal the empanada edges very well to prevent the filling from leaking out during cooking.
- โIf baking, a light brushing of oil will help achieve a golden-brown crust.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a small amount of finely chopped cilantro or parsley to the cheese filling.
- For a different flavor, use a mix of cheese and a bit of cooked ground meat.
- Serve with a side of aji (Ecuadorian hot sauce).