Plantain Empanadas

Plantains are a favorite of mine. They're also still cheap at this time. Why not use them for simple meals that are nutritious and a healthy carb that's fiber rich and will keep you regular!

 

Plantain tortillas

 

Ingredients

 

2  green  plantains (400 g)

1 tsp sea salt

30 g tapioca starch for rolling out (or plantain flour)

coconut oil or manteca  

 

Instructions

Cut 2 plantains into 4 sections (skin on or off.)

Bring a pot of water to a boil and add plantains. Boil for 15 minutes till the plantains are tender and mashable. Then drain and let cool slightly.

Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until a ball forms (30 seconds) – it will be sticky

Make small walnut size balls and press between sheets of plastic wrap till uniform and round. 

Fill with mix of cheese and if you like some sliced scallions. Fold and press edges together, cover so the empanadas don't dry out while finishing the rest.

Fry…till golden.

Eat hot.

 

With a tortilla press and some plantains, I was able to put together a healthy comfort meal. Empanadas de verde, which are green mashed plantain filled with scallions and cheese. Simple. Bingo, I made these once in Ecuador and have since enjoyed them as a snack and in various culinary guises…you should too.

 

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