Salvadoran Plantain Empanadas
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
Ingredients
3
<p>ripe plantains </p>
4 cups
<p>water </p>
½ tsp.
<p>salt </p>
1 can
(16 oz.)
GOYA® Corn Oil, for frying
½ cup
<p>sugar </p>
½ tsp.
GOYA® Ground Cinnamon, or to taste
Directions
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>
Appetizer
Air Fryer Chicken Empanadas
Appetizer
Hawaiian Empanadas
Appetizer
Vegetarian Cheese and Bean Empanadas
Appetizer
Salteñas – Beef Empanadas
Appetizer
Chilean-Style Empanadas de Pino
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Celebrating 90 years of GOYA
See how we've grown from a small storefront to becoming the biggest Hispanic-owned food company in the U.S.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Salvadoran Plantain Empanadas
Yields: 6
<p>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® <a class="orange" title="Refried Red Beans" href="https://www.goya.com/en/products/refried-red-beans-central-american-style/" data-id="7897">Refried Red Beans (Volteados Style)</a> for a savory and sweet version of an old favorite.</p>
Ingredients
3
<p>ripe plantains </p>
4 cups
<p>water </p>
½ tsp.
<p>salt </p>
1 can (16 oz.)
GOYA® Corn Oil, for frying
½ cup
<p>sugar </p>
½ tsp.
GOYA® Ground Cinnamon, or to taste
Directions
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>
Reviews
Submit your review | |