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Plantain Empanadas

A classic canape with a rich Latin flavor

En español

Yields: 12 empanadas


Meat filling

  • 1 tablespoon olive oil
  • 1 small Spanish onion, cut into small dice
  • 1 small carrot, peeled and shredded
  • 1 garlic clove, finely chopped
  • ½ medium red pepper, seeds and veins removed, cut into small dice
  • 1 Roma tomato, peeled, seeds and pulp removed, cut into small dice
  • 2 scallions, finely chopped  
  • 1 tablespoon pimento-stuffed olives, sliced
  • ½ jalapeño pepper, seeds and veins removed, cut into small dice
  • 2 tablespoons raisins
  • 1 tablespoon tomato sauce
  • 1 pound ground beef, 90% lean
  • Juice of ½ lime
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • Salt and pepper to taste

Plantain masa:

  • 4 green plantains
  • 1 medium white onion, peeled and cut in half
  • 2 garlic cloves, peeled
  • 2 tablespoons butter, at room temperature
  • 1 egg
  • Salt to taste
  • Canola oil for frying 

See also: Recipes from Hispanic cooking expert Denisse Oller.


Meat filling

  1. In a large pan, heat oil at medium heat and add onion. Sauté for 3 minutes or until translucent. Add carrot and cook for additional 2–3 minutes.

  2. Add garlic, red pepper, tomato, scallion, olives, jalapeño, raisins and tomato sauce. Cook for 5 minutes.

  3. Add ground beef and cook until juices evaporate, approximately 8–10 minutes.

  4. Add lime juice, parsley and cilantro. Mix well and remove from heat.

Next: How to prepare the plantain masa. >>

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