Categories
Favorites By Region
Salvadorean Plantain Empanadas
Ingredients
3 ripe plantains
4 cups water
½ tsp. salt
1 can (16 oz.) GOYA® Refried Red Beans (Volteados Style)
GOYA® Corn Oil for frying
½ cup sugar
½ tsp. GOYA® Ground Cinnamon or to taste
Directions
| 1. | Cut each plantain into 4 equal parts including skin. In sauce pan bring water and salt to boil, add plantain and cook until soft about 10 minutes. Drain. |
| 2. | Peel plantain, discard skin. Mash plantain until smooth using food processor or hand masher. |
| 3. | Put about 3 tbsp. of mashed plantain between two pieces of plastic wrap. Use a rolling pin and/or your hands to shape the empanada to make a 4 ½ inch circle about ¼ inch thick. Put 1 ½ tbsp. of refried beans on empanada and using plastic wrap to lift, fold it over to form a half. Using your fingers, seal the edge of empanada. Repeat using all the plantain mixture. You should have about 6 empanadas. |
| 4. | In shallow bowl combine sugar and cinnamon. Set aside. |
| 5. | In skillet heat ½ inch oil on medium. Oil should be hot, but not smoking, about 350° F. Fry the empanadas until lightly browned on both sides. Drain on paper towels. |
| 6. | While still warm, dredge empanadas in sugar to coat on both sides. Serve warm. |
For more recipes:
Empanadas Argentinas - Delicious Chicken Empanadas
Empanadas - Beef Turnovers - The Perfect Pastry for All Meals
Galician-Style Empanada - Empanada Gallega
Venezuelan Turnovers - Empanada
Argentinean-Style Beef Empanadas - Empanada Argentina
Makes 6 empanadas
Featured Product
Mojo Chipotle
If you still haven’t tried seasoning meat with GOYA® Mojo Chipotle, you’re missing out on a kicked-up flavor with smoky notes.
