Recipe: Plantain Empanadas 🔗

Ingredients 🔗

• 4 plantains, peeled and sliced
• 2 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons brown sugar
• 2 tablespoons raisins
• 4 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 teaspoon salt
• 1/2 cup cold water

Directions 🔗

Step 1 🔗

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Step 2 🔗

Heat the coconut oil in a large skillet over medium heat. Add the plantains and cook until golden brown, about 5 minutes. Stir in the cinnamon, nutmeg and sugar. Cook until sugar is melted, about 5 minutes more. Stir in the raisins and remove from heat. Let cool slightly.

Step 3 🔗

In a medium bowl, combine the flour and salt. Cut in the butter until mixture is crumbly. Add cold water and mix until dough forms a ball. Divide dough into 8 equal pieces and roll out each piece on a lightly floured surface to about 6 inches in diameter. Place about 1/3 cup of the plantain mixture onto half of each circle; fold dough over filling to make a half moon shape and press edges together to seal. Place on prepared baking sheet.

Step 4 🔗

Bake for 15 minutes or until golden brown; let cool slightly before serving. Enjoy!

Preparation, cooking time and yield 🔗

Preparation time: 25 minutes

Cooking time: 20 minutes

Yield: 8 empanadas