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Plantain Empanadas

A classic canape with a rich Latin flavor

Plantain masa

  1. Cut three plantains in half; do not peel.
  2. 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.
  3. Grate the remaining raw plantain.
  4. 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.
  5. Shape masa into a ball, cover with plastic wrap and refrigerate for 30 minutes.
  6. Flatten masa into a thin sheet. Use a tortilla press or plantain press (tostonera) to cut masa into discs.
  7. 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.
  8. 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.
  9. 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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