How to make green plantain empanadas filled with cheese

Step 1 : Wash and peel the green plantains.

Step 2 : Cut 3 of the plantains in half and boil them in abundant water for about 30 minutes until soft.

Step 3 : Meanwhile, keep the remaining peeled plantain in a bowl with cold water.

Step 4 : Once boiled, let them rest in the cooking water until they are cool enough to handle.

Step 5 : Grate the raw remaining plantain with a fine grater.

Step 6 : Place the boiled plantains in a food processor and blend until a coarse dough is formed.

Step 7 : Add the egg and butter or oil, and mix until the ingredients are homogeneous and the dough is smoother.

Step 8 : If you don't have a food processor, mash the boiled plantains and then mix with the lightly beaten egg and butter.

Step 9 : Put the dough in a bowl, add the finely grated raw plantain, and 1/2 teaspoon of salt.

Step 10 : Knead well until a smooth mixture is obtained.

Step 11 : Form a ball with the dough and let it rest at room temperature for 15-30 minutes.

Step 12 : Then, roll the dough out with a rolling pin until thin and cut circles for the empanadas using a round cutter.

Step 13 : Mix the cheese with the onion and place a spoonful of filling in the center of each circle, fold, and carefully seal the empanadas.

Step 14 : Refrigerate the raw empanadas for one hour to help seal better.

Step 15 : In a pan with hot oil, fry the empanadas, turning them until golden.

Step 16 : Place on absorbent paper to remove excess oil and serve hot with Creole or tomato aji.