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Ripe Plantain Empanadas

Chef's Corner logoRipe plantainLiving in paradise means you’re surrounded with exotic fruits such as the plantain. It is also a versatile cooking ingredient that is less sweet and more starchy then its cousin the banana. We know that they are loaded with brain-boosting nutritious benefits such as potassium, vitamins, magnesium, to name a few…

Here is a little a little snack that is both sweet and savory. I’ve adapted it from a Colombian recipe to be gluten free and possibly vegan if the cheese is substituted with beans. 

  1. Finished empanadasFirst you start with a medium ripe plantain.
  2. Peel and boil the plantain for about 20 minutes and allow it to cool.
  3. Drain and mash with a fork.
  4. Add, ¾ cup of corn flour (or masa rica found in stores) and ½ teaspoon of salt.
  5. Mix until you obtain a dry dough that doesn’t stick to your hands.Roll into 8 to 10 little golf ball sizes.
  6. Flatten into circles and place one pinch of shredded cheese (mozzarella is recommended) or one small dollop of refried beans for the vegan option.
  7. Fold over to create a half moon shape, and pinch around the edges to seal.
  8. Fry in cooking oil until golden brown and drain on paper towels.
  9. Sprinkle with a mixture of salt, sugar, and cinnamon and serve.Shaped empanada

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