Green plantain empanadas, traditional in Latin American cuisine, combine the flavor of green plantains with cheese in a delicious bite. They are prepared with a soft dough and golden browned to perfection, ready to delight at any occasion. An authentic delight to enjoy with family.
The Green Plantain Empanadas Filled with Cheese are a dish full of flavor and tradition.
The dough, made from green plantains, is soft and delicious.
The melted cheese inside adds a creamy touch that perfectly complements the sweetness of the dough.
An irresistible option to share with family.
Green Plantain Empanadas Filled with Cheese
Ingredients
4 Green plantains
1 Egg
2 tablespoons of Butter or oil
1 teaspoon of Salt
1 cup of Grated or crumbled cheese
½ cup of Chopped white onion
Oil for frying
Preparation
Step 1 : Wash and peel the green plantains.
Step 2 : Cut 3 of the plantains in half and boil in plenty of 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 remaining raw plantain finely.
Step 6 : Place the boiled plantains in a food processor and blend until a coarse dough forms.
Step 7 : Add the egg and butter or oil, and mix until 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 : Place the dough in a bowl, add the finely grated raw plantain and ½ 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 out the dough with a rolling pin until thin and cut circles for the empanadas with a round mold.
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 an hour to better seal them.
Step 15 : In a skillet with hot oil, fry and turn the empanadas until golden.
Step 16 : Place on absorbent paper to remove excess oil and serve hot with spicy aji or tomato aji.
