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This amazing latin baked plantain empanadas recipe is filled with oozy cheese and is the perfect finger appetizer to any party or celebration

Baked Plantain Empanadas

This amazing Latin Baked Plantain Empanadas recipe is filled with oozy cheese and is the perfect finger appetizer to any party or celebration

Course Appetizer
Cuisine Venezuelan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 empanadas
Author Tiffany Bendayan

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

  1. Preheat oven to 425 degrees Fahrenheit 

  2. Grease a sheet pan or line with parchment paper 

  3. Cut the ends of plantains and then cut them into 2-3 pieces with the skin on. Boil in salted water for 20 minutes or until the soften

  4. Remove from water and peel the plantain. Puree the pieces using a potato ricer. 

  5. Add the oil, salt, and pepper to the pureed plantains. Mix well with a spoon. Let this mixture cool for a few minutes before adding the egg and flour

  6. Add the egg yolk and mix until completely combined. Add the flour and knead with your hands until the dough comes together

  7. On a floured surface, using a rolling pin, roll dough into a large rectangle. Using a round cookie cutter, cut out circles. Repeat the process with remaining dough 

  8. Place the circles on the sheet pan

  9. Cut the cheese into rectangles and place them on the lower half of the plantain circle. Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed

  10. Brush the tops of the empanadas with the beaten egg and bake for 15-20 minutes or until browned on top

  11. Enjoy!