Empanadas de Plátano Maduro
Sweet plantain empanadas filled with a creamy custard or sweetened condensed milk, fried to golden perfection. A popular dessert or snack.
🧂 Ingredients
- 4 large Ripe plantains(very ripe, with black spots)
- 1/2 cup All-purpose flour(plus more for dusting)
- 2 tbsp Sugar(for the plantain dough)
- 1/4 tsp Salt
- for frying Vegetable oil
- 1 can (14 oz) Sweetened condensed milk(for filling (optional, can also use pastry cream))
- 1 tsp Cinnamon(for dusting (optional))
👨🍳 Instructions
- 1
Peel the ripe plantains and cut them into 1-inch thick slices. Place them in a pot with enough water to cover and boil for about 15-20 minutes, or until very soft. Drain well.
- 2
Mash the cooked plantains thoroughly in a bowl until smooth. Add the flour, sugar, and salt. Mix well until a cohesive dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- 3
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut out circles.
- 4
Place about 1 tablespoon of sweetened condensed milk (or your chosen filling) in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for extra security.
- 5
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Carefully fry the empanadas in batches, turning occasionally, until golden brown and cooked through, about 3-5 minutes per side.
- 6
Remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Dust with cinnamon if desired, and serve warm.
💡 Pro Tips
- ✓Ensure the plantains are very ripe for the best sweetness and texture.
- ✓Don't overfill the empanadas, as this can make them difficult to seal and prone to bursting during frying.
- ✓Maintain a consistent oil temperature to ensure even cooking and prevent the empanadas from becoming greasy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Fill with a simple custard made from milk, sugar, and cornstarch.
- Add a pinch of cinnamon to the plantain dough for added flavor.