Sweet Plantain Empanadas
35 minMakes 4 empanadas
Fried half-moon pastries of mashed sweet plantain filled with seasoned ground beef and cheese.
| prepHeat oil for frying | |||||||
| 2 large ripe sweet plantains | Trim tips, halve plantains, skin on | Boil 10–15 min until fork-tender | Cool, peel, mash until smooth | Stir in flour, vanilla, salt & sugar until thick & dry | Roll dough into ball, flatten on parchment | Fill with picadillo & cheese, fold & seal | Fry until golden caramel color, 3–4 min |
| 1–2 teaspoons all-purpose flour (as needed) | |||||||
| 1 teaspoon vanilla extract | |||||||
| pinch of salt | |||||||
| 1–2 teaspoons white sugar (if needed and to desired sweetness) | |||||||
| 3 tablespoons ground beef picadillo | |||||||
| 2 tablespoons mozzarella cheese (optional) | |||||||
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