Plantain empanadas

Let’s make it.

1. Cook plantains

   Peel, cut into chunks, and simmer in water for 15–20 minutes until tender. Drain very well and let steam dry.

2. Make dough

   Mash until smooth. Cool until easy to handle. Mix in salt and flour. Add flour one tablespoon at a time only if needed for a soft dough that holds its shape.

3. Shape

   Divide into 12 portions. Flatten each between lightly oiled sheets of parchment into a small round.

4. Fill

   Add a little cheese to one half, fold over, and press the edges securely together. Avoid overfilling.

5. Fry

   Heat ¼ inch of oil over medium heat. Fry in batches for about 2–3 minutes per side until golden, using a spatula to turn gently.

6. Serve

   Drain and let cool slightly before eating; the melted cheese will be hot.

Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.