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