I grew up with all the empanadas – made from corn, fresh yucca (cassava), potato… I love them all and these fill my heart with sweet and savory vibes. For those with a bit of a sweet tooth, these empanadas can be made even more amazing by adding jam to the filling. The combination of jam and cheese whether dairy or vegan is lovely.
Traditionally plantain empanadas are pan fried which is delicious, but I like baking them because I can cook all of them on a baking sheet in one go!
One last note: I saved my step-by-step video to my Instagram highlights in case that helps!
Ingredients
4 very ripe plantains, almost black or heavily spotted
1 egg or “chia egg” (combine 1 tablespoon ground chia seeds + 1 Tablespoon water, until gels)
2 tablespoons of butter, at room temperature or ghee, organic palm shortening, coconut oil
5-10 tablespoons Cassava Flour – coconut flour might work, see below
½ teaspoon salt
Filling: Anything really. Traditionally it’s a cheese, but a thick cashew cream, a nut cheese, finely chopped roasted vegetables mixed with cream, leftover roast or ground beef/ground mushrooms. These empanadas are a version of a clean-out-the- fridge pocket.
I used both a fermented nut cheese and mozzarella with roasted poblano pepper strips.
You will need about 1 cup worth of filling
Oil spray or oil and a brush or use your fingers for spreading oil
How-to
1. Wash and cut the plantains in quarters. Cook them with the skin on over medium-high heat in a large pot with water that reaches halfway the amount of plantains, until plantains are cooked and soft, about 10 minutes.
2. Peel and mash the cooked plantains with a fork or a potato masher until you get a soft mixture. Let it rest for 5 minutes.
3. Add the egg, butter/ fat option, 5 tablespoons flour, salt, and mix well. Aim for a slightly tacky playdoh- depending on the fat you choose or the moisture in the plantains you may need to add more. No harm. You want to be able to form into a ball and be malleable to shape
4. Form the dough into a ball and let rest in a bowl at room temperature for about 10 minutes.
This is a good time to clean up, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper
5. Lay a sheet of parchment or plastic wrap and very lightly grease with oil (I use an avocado cooking spray). This is the help when it comes to folding, very little oil needed.
6. With lightly damp fingers (I have a little bowl of water to the side), Form 8 balls with the plantain dough and press down each ball on the plastic or parchment with your fingers to forma a disk that’s about
¼ inch- thick.
7. Add filling to one side leaving space to seal edges, fold it in half and press to seal with your fingers, so it is sealed. Place empanada on baking sheet and continue with the rest.
If you need to spray your plastic or parchment wit a bit more oil- do so.
8. Bake for 15 minutes, then turn the empanadas and cook for about 10 minutes more or until golden. Serve warm.
Note: They freeze wonderfully, and reheat well in the oven or toaster oven. I’ve even reheated in a skillet on low heat, covered.
Diane
