Sweet Plantain Empanadas

Sweet Plantain Empanadas are about balance done correctly. Sweet meets savory. Soft meets crisp. Structure meets comfort. It's not dessert sweet. It's balanced sweet the kind that complements rather than competes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Course Appetizer

Servings people

Calories 623 kcal

Ingredients

Puerto Rican Picadillo – Ready in 30 Minutes

1 lb ground beef
2 tablespoons avocado oil
1 onion medium
1 cup bell pepper
2 tablespoons green seasoning
1 teaspoon sazon
2 teaspoons adobo
2 tablespoons tomato paste
¾ cup tomato sauce
¼ cup olives
1 tablespoon sugar
¼ cup water
3 bay leaves
mozzarella cheese optional

Plantain Dough

2 sweet plantains
⅔ cup potato strach
vegetable oil for frying

Instructions

Step 1: Make the Picadillo Filling

Heat avocado oil in a skillet over medium heat. Add diced onions and bell peppers and sauté until softened and fragrant.
Stir in green seasoning, sazon, and adobo. Add tomato paste and cook briefly. Add ground beef and brown completely, breaking it apart as it cooks.
Next, add tomato sauce, olives, sugar, water, and bay leaves. Simmer until thickened. Remove bay leaves and allow the mixture to cool fully.
The filling must be thick and structured. Too much moisture will cause the empanadas to break during frying.
If you want a deeper breakdown of the traditional base, my Puerto Rican Picadillo – Ready in 30 Minutes walks through that version in detail.

Step 2: Prepare the Sweet Plantain Dough

The plantains must be very ripe. This is not optional. Ripe plantains mash smoothly and provide natural sweetness.
Peel and cut the plantains into chunks. Boil in water until fork-tender. Drain thoroughly to remove excess moisture.
Mash until smooth and lump free. Allow to cool slightly before mixing in the potato starch. Gradually incorporate the ingredients until a soft, pliable dough forms that holds its shape when pressed but does not crumble.

Step 3: Assemble the Empanadas

Assembly requires a gentle but firm hand. Overfilling is the most common mistake.
Lightly oil your hands. Flatten a portion of dough in your palm. Add a spoonful of cooled filling to the center. Fold and press firmly to seal. I did so using a ziplock bag.
Repeat until all empanadas are formed. Keep them covered lightly so they don't dry out before frying.

Step 4: Deep Fry Until Golden

Oil temperature is critical. Too low and they absorb oil. Too high and they brown before heating through.
Heat vegetable oil to about 350°F. Carefully place empanadas into the oil without overcrowding. Fry until golden brown on both sides.
Remove and drain on paper towels. Allow them to rest briefly before serving.

Nutrition

Tried this recipe? Share on Instagram!Mention @letseatcuisine or tag #letseatcuisine!

Subscribe to My Youtube Subscribe to My Youtube Channel to recieve updates on New Videos and Recipes !