These baked plantain empanadas are sweet, savory, and filled with melted cheese. Made with ripe plantains, they are the perfect appetizer, snack, or party food.
Baked Plantain Empanadas (Sweet & Savory Cheese-Filled)
These baked plantain empanadas are one of those recipes that make people stop mid-bite and ask for the recipe. The dough is naturally sweet from ripe plantains, the filling is warm and cheesy, and the whole thing bakes up into the most delicious sweet-and-savory bite.
They’re perfect as finger food for parties, a fun appetizer, or even a quick dinner with your favorite dipping sauce. I especially love them with duck sauce or sweet and sour sauce for that extra pop of flavor.
Why You’ll Love These Baked Plantain Empanadas
- Sweet and savory flavor in every bite
- Baked instead of fried
- Perfect for parties, snacks, or dinner
- Easy to customize with different fillings
- Great use for ripe plantains
Why Your Plantain Empanadas May Fall Apart
If your dough feels sticky, lumpy, or hard to shape, don’t worry, this is a common issue when working with plantains.
- Using a fork to mash plantains can leave lumps in the dough
- Lumpy dough makes it difficult to shape and seal the empanadas
- Plantains that are not ripe enough will not mash smoothly
- Too much moisture can make the dough sticky
Tip: Use a potato ricer or food processor for a smooth dough that is easy to work with.
The first few times I made these, they did not work at all. I was mashing the plantains with a fork, which left the dough lumpy and impossible to shape nicely. Once I switched to a potato ricer, everything changed. The dough became smooth, easier to handle, and much more consistent.
Key Ingredients
- Ripe plantains are soft, sweet, and easier to puree smoothly
- Cheese gives the empanadas that gooey center
- Dough binders help hold the plantain dough together
It is really important to use very ripe plantains for this recipe. They mash more easily, taste sweeter, and make the dough much easier to work with.
Why Ripe Plantains Matter
Using ripe plantains is the key to making soft and easy-to-handle dough for these empanadas.
- Ripe plantains are sweeter and mash much more easily
- They create a smoother dough with fewer lumps
- Unripe plantains will be firm, dry, and difficult to work with
- They also won’t have that natural sweetness that balances the cheese filling
Tip: Look for plantains with dark spots or mostly black skin; this means they are perfectly ripe and ready to use.
Tips for Perfect Plantain Empanadas
- Use very ripe plantains with dark spots
- Let the dough cool slightly before handling
- Seal the edges well to keep the cheese inside
- Do not overfill the empanadas
- Use a fork to crimp the edges for a tighter seal
How to Know Your Empanadas Are Done
- The outside should be lightly golden
- The edges should feel firm and sealed
- The filling should be melted and hot
- The bottoms should not look soft or soggy
I like to crimp the edges with a fork to make sure the filling stays put while baking. That little step makes a big difference, especially with cheese-filled empanadas.
Variations
- Fill with shredded chicken or beef
- Add guava paste for a sweet and savory version
- Use mozzarella, queso blanco, or your favorite melting cheese
- Add herbs or spices for extra flavor
- Try them with veggies or bacon for a fun twist
Frequently Asked Questions
Can I fry these instead of baking?
They are designed for baking, but you may be able to fry them if the dough is firm enough. Chilling shaped empanadas first can help.
What kind of plantains should I use?
Use ripe plantains with dark or blackened skins. They are sweeter and mash much more easily.
Can I make them ahead of time?
Yes. You can shape them ahead and refrigerate before baking, or bake them and reheat later.
What can I serve with them?
They’re delicious with duck sauce, sweet and sour sauce, or even a garlicky dipping sauce.
I hope you can try these delicious baked plantain empanadas at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Baked Plantain Empanadas
Ingredients
For Empanada Dough
- 2 Ripe Plantains
- 1 teaspoon Vegetable Oil
- 1 Egg Yolk
- 3/4 cup All Purpose Flour
- Salt + Pepper to taste
For Filling
- 4 oz Latin or Mozzarella Cheese
Topping
- 1 Egg lightly beaten
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the ends off the plantains and cut each into 2 to 3 pieces, leaving the skin on.
- Boil in salted water for about 20 minutes, or until soft.
- Remove from the water, peel, and puree using a potato ricer or food processor until smooth.
- Transfer the puree to a bowl and mix in the oil, salt, and pepper. Let cool slightly.
- Add the egg yolk and mix until combined. Add the flour and knead until a soft dough forms.
- On a floured surface, roll the dough into a large rectangle. Cut out circles using a cookie cutter.
- Place a piece of cheese in the center of each circle. Fold into a half-moon shape and seal the edges with a fork.
- Place on the prepared baking sheet. Brush with the beaten egg.
- Bake for 15 to 20 minutes, or until lightly golden on top.
Notes
- Use very ripe plantains for the best texture and sweetness
- Do not skip smoothing the plantains; lumps will make the dough hard to shape
- Do not overfill or the empanadas may open while baking
- Let the dough cool slightly before handling
Nutrition
You may also like:
Easy Cheese Bourekas
Cheese and Bacon Gougeres
Latin Cheese Bread
Can you make this with gluten free flour? Will the texture be weird?
yes!