Plantain Empanadas
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
43
Sourness
46
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 tsp
Ground Black Pepper1.5 tsps
Salt1 cup
Peanut Oil1 cup
Crema (recipe follows)1 cup
Manchego (grated)3 tbsps
Lard7.5 cups
Water1 large
OnionDirections:
1
Meanwhile, make the stuffing: Finely dice the poblano chile
2
Combine with beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine
3
Preheat the oven to 350 degrees
4
Cut a lengthwise slit in each plantain and set it on a baking sheet
5
Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes, Set aside to cool
6
The stuffing can be made up to a day in advance and reserved in the refrigerator
7
Make the sough in a food processor or in a mixer with a paddle attachment: Peel, trim and discard any tough ends from the plantains
8
Combine the plantains, banana and salt and pulse until a smooth puree is formed, or mix until just blended
9
Be careful not to overwork the dough, or it will become too starchy
10
Wrap in plastic and chill about 2 hours
11
To assemble the empanadas, roll 2 tablespoons of the dough lightly between your palms to form a ball
12
Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center
13
Place another small bag over the dough and press to form a 3 1/2-inch circle
14
(If you do not have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking)
15
Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal
16
Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day
17
(Stuffed empanadas can also be frozen)
18
To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat
19
Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or until dark brown all over
20
(If they darken too quickly, as they may if very ripe plantains were used, lower the flame slightly)
21
Drain on paper towels
22
Serve hot with Crema, Creme Fraiche or sour cream for dipping
23
In large pot place beans and water and bring to a boil
24
Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in center
25
Crush the beans in their liquid with the potato masher or the back of a wooden spoon
26
In a large saucepan heat lard or oil over medium heat
27
Stir frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes cooking time
28
Serve immediately
29
Refried beans can be kept in the refrigerator 3 - 4 days and reheated in a covered casserole in a 350 degree oven