Yields: 12 empanadas
- 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
- 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
- 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.
- Add garlic, red pepper, tomato, scallion, olives, jalapeño, raisins and tomato sauce. Cook for 5 minutes.
- Add ground beef and cook until juices evaporate, approximately 8–10 minutes.
- Add lime juice, parsley and cilantro. Mix well and remove from heat.
- 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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