Ingredients
F
For the dough:
v
3 very ripe plantains
c
1 cinnamon stick
w
¼ cup water
s
1 tablespoon sugar (optional)
t
2 to 3 tablespoons all purpose flour
O
Oil (for frying)
S
Sugar (for coating)
F
For the custard filling:
m
2 cups milk
c
6 tablespoons cornstarch
s
4 tablespoons sugar
Directions
1
For the custard filling:
1
In a saucepan, mix the milk, sugar, and cornstarch.
m
2 cups milk
s
4 tablespoons sugar
c
6 tablespoons cornstarch
2
Stir very well and slowly to avoid lumps.
3
Cook over low heat, stirring constantly — it can stick to the pan easily.
4
When it thickens, turn off the heat and let it cool down completely.
5
For the plantain dough:
1
Peel the ripe plantains and cut them into chunks.
v
3 very ripe plantains
2
Boil with the cinnamon stick and 1/4 cup of water for about 10–15 minutes, until soft.
c
1 cinnamon stick
w
¼ cup water
3
Remove the cinnamon stick and mash the plantains until smooth.
4
Add 1 tablespoon of sugar (optional) and 2 to 3 tablespoons of flour, mixing well until you get a soft, slightly sticky dough that holds together. Let cool.
s
1 tablespoon sugar (optional)
t
2 to 3 tablespoons all purpose flour
5
Assemble the empanadas:
1
Lightly oil your hands.
O
Oil (for frying)
2
Take some dough, flatten it into a circle in your hand.
3
Add a spoonful of cooled custard in the center.
4
Fold and seal the edges to form an oval empanada.
5
Fry and coat:
1
Heat oil in a pan over medium heat.
O
Oil (for frying)
2
Fry the empanadas until golden and crispy on both sides.
3
Remove, place on paper towels, and while still warm, coat them in sugar.
S
Sugar (for coating)
