Sweet Plantain Empanadas
This Sweet Plantain Empanada recipe has a picadillo (ground beef) & cheese filling, with a sweet plantain crust. Fried golden to perfection, these sweet plantain empanadas with sofrito seasoned beef are deliciously addicting!
Servings 4 servings
Ingredients
Sweet Plantain Empanada Dough
- 2 large ripe sweet plantains
- 1-2 teaspoons white sugar if needed and to desired sweetness
- 1-2 teaspoons all purpose flour as needed
- 1 teaspoon vanilla extract
- pinch of salt
Filling
- 3 tablespoons ground beef picadillo recipe linked above
- 2 tablespoons mozzarella cheese optional
Instructions
- Begin by slicing off the tips of each sweet plantain; top and bottom. Cut plantain in half. Do not remove the skin.
- In pot of boiling water, place the plantain halves inside and boil for 10 to 15 minutes or until fork tender.
- Once skins break and plantain is tender, remove from boiling water and cool in a bowl. Remove skins, if not already broken, as they cool.
- Mash the plantains until smooth and clumps are not visible. Combine with sugar, pinch of salt, and vanilla extract. Once mashed, the mixture will be sticky.
- Next, slowly add flour into mixture until it's slightly thick and dry.
- To prepare the empanadas, grab a palm full of the empanada dough and roll into a ball. Press ball onto a sheet of parchment paper and flatten until even.
- Spoon picadillo filling in the center of the dough. Sprinkle in cheese and fold one edge onto the other edge. Press and seal using fingers.
- Sprinkle remaining flour on top to avoid stickiness then fry empanadas in hot oil for 3-4 minutes or until golden yellow caramel color.
- Place empanadas on plate with paper towels to cool and absorb excess oil. Then enjoy!