Ingredients with Measurements:
- 2 cups of chocho, peeled and diced
- 2 ripe plantains, peeled and mashed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 package of empanada dough
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant.
2. Add the diced chocho to the skillet and cook for 5-7 minutes until tender.
3. Add the mashed plantains, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for an additional 5 minutes.
4. Remove the skillet from the heat and let the mixture cool.
5. Preheat the oven to 375°F.
6. Roll out the empanada dough on a floured surface to about 1/8 inch thickness.
7. Using an empanada mold or a round cookie cutter, cut out circles of dough.
8. Place a spoonful of the chocho and plantain mixture in the center of each dough circle.
9. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
10. Brush the empanadas with the beaten egg.
11. Place the empanadas on a baking sheet lined with parchment paper.
12. Bake for 20-25 minutes or until golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Makes 12 empanadas
Nutritional information:
- Calories per serving: 150
- Fat: 3g
- Carbohydrates: 27g
- Protein: 3g
Substitutions for ingredients:
- Chocho can be substituted with zucchini or squash.
- Plantains can be substituted with sweet potatoes or yams.
Variations:
- Add cooked and shredded chicken or beef to the filling for a meatier version.
- Add diced bell peppers or jalapeños for extra flavor and spice.
Tips and tricks:
- Make sure the filling is completely cooled before filling the empanadas to prevent the dough from becoming soggy.
- If you don't have an empanada mold, you can use a fork to seal the edges of the dough.
Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the empanadas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the empanadas on a platter with a side of salsa or guacamole for dipping.
Garnishes:
- Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
- Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Rice and beans
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the dough is too dry, add a little water to moisten it.
- If the empanadas are leaking filling, make sure the edges are sealed properly.
Food safety advice:
- Make sure the filling is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Empanadas originated in Spain and were brought to Latin America by Spanish colonizers. They are now a popular dish in many Latin American countries.
Flavor profiles:
- The chocho and plantain filling is savory and slightly sweet, with hints of cumin and paprika.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Colombian