- Cut three plantains in half; do not peel.
- In a large pot, add plantains, onion, garlic and salt to taste; boil at medium heat for 15–20 minutes. Remove from heat, leave in pan and cool to room temperature.
- Grate the remaining raw plantain.
- Combine cooked plantains, raw grated plantain, egg, butter and salt in a food processor. Mix until the masa acquires a soft and somewhat sticky texture.
- Shape masa into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Flatten masa into a thin sheet. Use a tortilla press or plantain press (tostonera) to cut masa into discs.
- Place 1 tablespoon of meat filling in center of each masa disc. Fold over masa disc, and seal edges together carefully. Use fingers to gently press and seal the empanadas.
- Heat oil in a large pan and fry empanadas for approximately 2–3 minutes on each side, turning them over until they are golden brown.
- Place fried empanadas on a paper towel to remove excess oil.
Note: Uncooked empanadas can be wrapped in plastic and stored in the freezer for later use.
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