Ingredients Jump to Instructions ↓

  1. Exported from MasterCook Mac

  2. Plaintain Empanadas

  3. Recipe By : Too Hot Tameles/tpogue


  5. 1 Preparation Time :

  6. Categories : Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 small Poblano peppers -- peeled and seeded

  8. 1/4 teaspoon pepper -- ground black

  9. 1 cup cold refried black beans -- canned

  10. 3 plantain ripe -- unpeeled

  11. 1 banana ripe -- peeled

  12. 1 teaspoon salt

  13. 2 scallion -- sliced thin

  14. 1/4 cup peanut oil

  15. 1 cup crema recipe follows

  16. 1/4 cup Anejo, Romano or Feta Cheese -- grated

  17. 1/4 cup Manchego or Feta cheese -- grated

  18. Creme Fraiche or sour cream -- garnish

  19. Preheat the oven to 350F

  20. Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake

  21. 40 to

  22. minutes, set aside to cool.

  23. Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with

  24. beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.

  25. The stuffing can be made up to a day in advance and reserved in the

  26. refrigerator.

  27. Make the dough in a food processor or in a mixer with a paddle attachment:

  28. Peel, trim and discard any tough ends from the plantains. Combine the

  29. plantains, banana and salt and pulse until a smooth puree is formed, or mix

  30. until just blended. Be careful not to overwork the dough, or it will become

  31. too starchy. Wrap in plastic and chill about 2 hours.

  32. To assemble the empanadas, roll 2 tablespoons of the dough lightly between

  33. your palms to form a ball. Line the bottom of a tortilla press with a small

  34. plastic bag and place the ball of dough in the center. Place another small bag

  35. 3 1/2 inch circle.

  36. tortilla press, the dough can be flattened with the palm of your hand on a

  37. counter, with a sheet of plastic above and below to prevent sticking.) Place

  38. about 1 teaspoon of the bean stuffing on half of the dough circle and fold

  39. over to enclose, pressing the edges to seal. Place the stuffed empanadas on a

  40. 30 minutes or as long as a day.

  41. can also be frozen.)

  42. To cook the empanadas, heat the peanut oil in a medium skillet over

  43. 4 to 6 empanadas, at a time, shaking the pan constantly,

  44. about 1 minute per side or until dark brown all over. If they darken too

  45. quickly, as they may if very ripe plantains were used,. lower the flame

  46. slightly.) Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour

  47. cream for dipping.

  48. 509 Calories;

  49. 54g Fat (93% calories from fat);

  50. 2g Protein;

  51. 0mg Cholesterol;

  52. 2141mg Sodium


Send feedback