Ingredients with Measurements:
- 2 ripe plantains
- 1 cup shredded cheese
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Rolling pin
- Empanada mold or large cookie cutter
- Frying pan
Step-by-step instructions:
1. Peel the plantains and cut them into small pieces. Boil them in salted water until they are soft, about 10 minutes. Drain and mash them with a fork.
2. In a mixing bowl, combine the mashed plantains, shredded cheese, flour, cornmeal, water, salt, and black pepper. Mix well until you have a smooth dough.
3. On a floured surface, roll out the dough to about 1/4 inch thickness. Use an empanada mold or large cookie cutter to cut out circles.
4. Place a spoonful of the plantain and cheese mixture in the center of each circle. Fold the dough over and seal the edges by pressing with a fork.
5. Heat the vegetable oil in a frying pan over medium-high heat. Fry the empanadas until they are golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 10 empanadas
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of cheese you like, such as cheddar, mozzarella, or feta.
- If you don't have cornmeal, you can use more flour instead.
Variations:
- Add some cooked ground beef or chicken to the filling for a meaty version.
- Use sweet plantains and add some brown sugar and cinnamon to the filling for a dessert empanada.
Tips and tricks:
- Make sure the plantains are ripe but not too soft, or they will be difficult to work with.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Don't overfill the empanadas, or they will burst open during frying.
Storage instructions:
- Store the 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 some salsa or guacamole for dipping.
Garnishes:
- Sprinkle some chopped cilantro or green onions on top for a pop of color.
Pairings:
- Serve the empanadas with a side salad or some rice and beans for a complete meal.
Suggested side dishes:
- Black bean salad
- Mango salsa
- Cilantro lime rice
Troubleshooting advice:
- If the empanadas are sticking to the mold or cookie cutter, dust it with flour before cutting out the circles.
- If the empanadas are not sealing properly, try brushing the edges with a little water before pressing with a fork.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the empanadas from absorbing too much oil.
- Use a thermometer to check that the oil is at least 350°F.
Food history:
- Empanadas are a traditional Latin American pastry that can be filled with a variety of ingredients, such as meat, cheese, vegetables, or fruit.
Flavor profiles:
- The plantains add a slightly sweet and starchy flavor to the empanadas, while the cheese adds a salty and creamy contrast.
Serving suggestions:
- Serve the empanadas as an appetizer or snack, or as a main dish with some sides.
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Region: Latin American