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Sugar-coated empanadas are a true Salvadoran staple. Each family has their own special way of making them, and recipes are passed down from generation to generation. In this recipe, we turn mashed plantains into a delicious outer dough and stuff the delightful pockets with GOYA® Refried Red Beans (Volteados Style) for a savory and sweet version of an old favorite.
Ingredients
3
ripe plantains
4 cups
water
½ tsp.
salt
1 can (16 oz.)
GOYA® Corn Oil for frying
½ cup
sugar
½ tsp.
GOYA® Ground Cinnamon or to taste
Directions
Step 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.
Step 2
Peel plantain, discard skin. Mash plantain until smooth using food processor or hand masher.
Step 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 and 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.
Step 4
In shallow bowl combine sugar and cinnamon. Set aside.
Step 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.
Step 6
While still warm, dredge empanadas in sugar to coat on both sides. Serve warm.
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