Plantain Empanadas

Ingredients

  • 3 plantains boiled
  • 1/3 cup of all-purpose flour
  • 1 cup of green lentils
  • drizzle of olive oil
  • 2 cloves of garlic
  • 3/4 cup of chopped white onion
  • 1/2 cup of sliced green olives
  • 1/4 cup of green olive juice
  • 1 small can of tomato paste
  • 2 tbs of fresh chopped cilantro
  • 2 tsp of cumin
  • 1 tsp of pink himalayan salt
  • 1 tsp of paprika
  • 1/2 tsp of black pepper
  • 1/2 tsp of oregano
  • sprinkle of cayenne
  • sprinkle of chilli powder

Preparation

  1. Cook lentils until tender. Drain and add to a large pan on medium-low heat. Add remaining ingredients (excluding plantains and flour) and stir well. Cover and let simmer for about 5 minutes

  2. Add plantains to a large bowl and mash until there are no more chunks. Add flour and knead well together until dough is formed and set aside

  3. Once ground (not) beef is ready remove from heat. Grab a large sheet of parchment paper and roll desired size amount of dough on top. Roll dough out thinly and top with a scoop of filling

  4. Press empanada shut by folding parchment paper and pulling back one side. Seal with a fork and set aside. Repeat process until finished

  5. Heat oil in a large pan to 350°. Gently place each empanada in pan and fry for 1 to 2 minutes each side. Once finished garnish with fresh chopped cilantro and serve with sauce of choice. Enjoy

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