Sweet Plantain Empanadas with Picadillo and Mozzarella Recipe
Sweet Plantain Empanadas are a delightful Latin-inspired treat featuring a naturally sweet and tender plantain dough filled with savory ground beef picadillo and optional mozzarella cheese. These empanadas are boiled, mashed, formed into pockets, and then fried to a golden caramel color, offering a perfect balance between sweetness and savory richness. Ideal as a snack or appetizer, they combine the tropical flavors of ripe plantains with traditional picadillo filling for a comforting bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes boiling + 8 minutes frying (approx. 23 minutes total)
- Total Time: 33 minutes
- Yield: 4 servings (approximately 8 empanadas)
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Ingredients
Plantain Dough
- 2 large ripe sweet plantains
- 1-2 teaspoons white sugar (adjust to desired sweetness)
- 1-2 teaspoons all-purpose flour (as needed to thicken dough)
- 1 teaspoon vanilla extract
- Pinch of salt
Filling
- 3 tablespoons ground beef picadillo (prepared)
- 2 tablespoons mozzarella cheese (optional)
For Frying
- Vegetable oil or frying oil (quantity sufficient for frying empanadas)
Instructions
- Prepare Plantains: Slice off the tips (top and bottom) of each sweet plantain and cut each plantain in half, leaving the skin intact.
- Boil Plantains: Place the plantain halves into a pot of boiling water and cook for 10 to 15 minutes until the plantains are fork-tender and the skins start to break.
- Cool and Peel: Remove the boiled plantains from the water and let them cool in a bowl. As they cool, peel off the skins completely, especially if not already loosened during boiling.
- Mash Plantains: Mash the boiled plantains until smooth with no lumps. Add white sugar to taste, a pinch of salt, and vanilla extract, mixing well. The mixture will be sticky at this stage.
- Adjust Dough Consistency: Gradually add the all-purpose flour in small amounts, mixing continuously until the dough becomes slightly thick and less sticky, suitable for shaping.
- Form Empanadas: Take a palm-sized amount of dough and roll it into a ball. Place the ball onto a sheet of parchment paper and flatten it evenly into a disc shape.
- Add Filling and Seal: Spoon about 1 tablespoon of ground beef picadillo filling into the center of the flattened dough. Sprinkle mozzarella cheese on top if using. Fold one edge over to the other to form a half-moon shape and press the edges firmly with your fingers to seal the empanada. Sprinkle a little flour on top to prevent sticking.
- Fry Empanadas: Heat vegetable oil in a frying pan over medium-high heat. Fry the empanadas for 3 to 4 minutes on each side or until they turn a golden yellow caramel color and crisp on the outside.
- Drain and Serve: Remove the fried empanadas from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve warm and enjoy the sweet and savory flavors.
Notes
- Ensure plantains are very ripe for natural sweetness and soft texture.
- Adjust sugar according to the sweetness of plantains and personal preference.
- Add flour gradually to avoid making the dough too dry or crumbly.
- Ground beef picadillo can be made ahead and stored refrigerated.
- Use caution when frying to avoid oil splatter; maintain medium-high heat for even cooking.
- Empanadas can be kept warm in a low oven if preparing in batches.
