Appetizer

Salvadoran Plantain Empanadas

Salvadoran Plantain Empanadas

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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.

Yields:6

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Ingredients

3

<p>ripe plantains </p>

4 cups

<p>water </p>

½ tsp.

<p>salt </p>

1 can
(16 oz.)

GOYA® Refried Red Beans – Central American Style

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GOYA® Corn Oil, for frying

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½ cup

<p>sugar </p>

½ tsp.

GOYA® Ground Cinnamon, or to taste

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Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>Peel plantain, discard skin. Mash plantain until smooth using food processor or hand masher.</p>

Step 3

<p>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.</p>

Step 4

<p>In shallow bowl combine sugar and cinnamon. Set aside.</p>

Step 5

<p>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.</p>

Step 6

<p>While still warm, dredge empanadas in sugar to coat on both sides. Serve warm.</p>

Products in this Recipe

Volteados-Refried-red-Beans_Front

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Refried Red Beans – Central American Style
Corn Oil

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Corn Oil
Ground Cinnamon

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Ground Cinnamon

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Recipe Tags

Appetizer

El Salvador

Vegan

Beans

Skillet

All-Occasion

Central America

All-Year

Empanadas

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