Plantain Empanadas
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Plantain Empanadas
  Bananas    Latin  
Last updated 6/12/2012 1:18:18 AM. Recipe ID 49084. Report a problem with this recipe.
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      Title: Plaintain empanadas
      Yield: 1 Servings
      1 sm Poblano peppers -- peeled
           And seeded
    1/4 ts Pepper -- ground black
      1 c  Cold refried black beans --
      3    Plantain ripe -- unpeeled
      1    Banana ripe -- peeled
      1 ts Salt
      2    Scallion -- sliced thin
    1/4 c  Peanut oil
      1 c  Crema recipe follows
    1/4 c  Anejo, Romano or Feta Cheese
    1/4 c  Manchego or Feta cheese --
           Creme Fraiche or sour cream
  Preheat the oven to 350F Cut a lenghthwise slit in each plaintain and
  set it on a baking sheet. Bake until the flesh is thoroughly soft and
  oozing through the slit, 40 to 50 minutes, set aside to cool.
  Meanwhile, make the stuffing: Finely dice the poblano chile. Combine
  with beans, scallions, cheeses, and pepper in a mixing bowl and stir
  to combine. The stuffing can be made up to a day in advance and
  reserved in the refrigerator. Make the dough in a food processor or
  in a mixer with a paddle attachment: Peel, trim and discard any tough
  ends from the plantains. Combine the plantains, banana and salt and
  pulse until a smooth puree is formed, or mix until just blended. Be
  careful not to overwork the dough, or it will become too starchy.
  Wrap in plastic and chill about 2 hours. To assemble the empanadas,
  roll 2 tablespoons of the dough lightly between your palms to form a
  ball. Line the bottom of a tortilla press with a small plastic bag
  and place the ball of dough in the center. Place another small bag
  over the dough and press to form a 3 1/2 inch circle. (If you do not
  have a tortilla press, the dough can be flattened with the palm of
  your hand on a counter, with a sheet of plastic above and below to
  prevent sticking.) Place about 1 teaspoon of the bean stuffing on
  half of the dough circle and fold overto enclose, pressing the edges
  to seal. Place the stuffed empanadas on a platter and chill at least
  30 minutes or as long as a day. (Stuffed empanadas can also be
  frozen.) To cook the empanadas, heat the peanut oil in a medium
  skillet over medium-high heat. Fry 4 to 6 empanadas, at a time,
  shaking the pan constantly, about 1 minute per side or untildark
  brown all over. If they darken too quickly, as they may if very ripe
  plantains were used,. lower the flame slightly.) Drain on paper
  towels. Serve hot with Crema, Creme Fraiche or sour cream for dipping.

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Recipe ID 49084 (Apr 03, 2005)

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