Crispy Plantain Empanadas

Ingredients

• 2 ripe plantains (peeled and boiled until very soft)
• water (enough to boil the plantains)
• salt (to taste for the water and the mash)
• 0.5 cup pork leg (cooked and shredded (optional, for the filling))
• 0.5 cup cheese (quesito style or your choice (optional, for the filling))
• cooking spray (for spraying before cooking)

Steps

1. 1

   Peel the plantains and cut them into chunks.

2. 2

   Boil the plantains in plenty of salted water until very soft, almost falling apart, to ensure a creamy texture without lumps.

3. 3

   Drain the water and mash the hot plantains, making sure the mash is as smooth as possible. Taste and adjust salt if necessary.

4. 4

   Form small balls with the plantain mash.

5. 5

   Place a ball between two pieces of plastic wrap or parchment paper (do not use waxed paper).

6. 6

   Flatten the ball to form a thin disc or tortilla.

7. 7

   Place the pork leg and cheese filling in the center of the disc.

8. 8

   Fold the disc in half to close the empanada, using the paper to help seal the edges.

9. 9

   Spray the empanadas with cooking spray on both sides.

10. 10

    To cook in an air fryer: Cook at 375°F (190°C) for 12 to 15 minutes or until golden and crispy.

11. 11

    To cook in an oven: Preheat to 375°F (190°C) and bake for 25 minutes.

12. 12

    Serve hot accompanied by lime and hot sauce to taste.

Notes

It is essential to boil the plantain until it is very soft so that the mash has no lumps and the dough is manageable. You can vary the filling with chicken, ground beef, or just cheese according to your preference.

Nutrition per serving

• empanadas
• plantain
• airfryer
• quick dinner
• gluten-free
• dominican food
• healthy