Ingredients
Main Ingredients
- 1 very ripe yellow plantain (or 10 slices of cooked maduros)
- ½ batch picadillo (without potatoes)
- 4 oz cheddar or mozzarella cheese, thinly sliced
- 10 empanada discos (store-bought or homemade)
- Oil, for frying
Instructions
- Prepare the Oil: Add enough oil to cover the bottom of a large frying pan with about ½ inch of oil. Set the heat to medium.
- Slice the Plantain: Peel the plantain and cut it into 10 equal slices.
- Fry the Plantain: Fry the plantain slices in the hot oil until they turn golden brown, approximately 2 minutes per side. Once fried, drain them on paper towels to remove excess oil.
- Assemble the Empanadas: On one half of each empanada disco, layer a slice of cheese, a spoonful of picadillo (without potatoes), and one fried plantain slice. The order doesn’t matter as long as the filling is not too much to enable folding.
- Fold and Seal: Fold the other half of the dough over the filling and pinch the edges firmly to seal completely. If the edges are not sticking, moisten them lightly with water.
- Crimp the Edges: Use a fork to crimp the edges for an extra secure seal and decorative finish.
- Fry the Empanadas: Heat oil to 350°F in a frying pan and fry each pastelón empanada until crispy and golden brown, about 2 minutes per side, turning once.
- Drain and Serve: Remove the empanadas from the oil and drain on paper towels. Serve warm and enjoy.
Notes
- You can prepare the picadillo in advance and refrigerate until ready to use.
- Ensure plantains are very ripe (yellow with some black spots) for maximum sweetness.
- If empanada discos are not available, you can make your own dough or use wonton wrappers as a quick substitute.
- Use a thermometer to maintain oil temperature at 350°F for perfect frying.
- For a healthier alternative, consider baking empanadas at 375°F for 15-20 minutes or until golden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
