Baked Plantain Empanadas
Baked plantain empanadas filled with melted cheese, sweet and savory, made with ripe plantains and perfect as an appetizer or snack
Servings 12 empanadas
Calories 67kcal
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
Calories: 67kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 65mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 105IU | Calcium: 53mg | Iron: 1mg
