Dessert

Plantain Empanadas

Name: Plantain Empanadas
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4
Ingredients: 1 Ripe Plantain; 4 cups Water; 3 sticks Cinnamon; 3/4 cups Milk; 1/2 tablespoon Cinnamon Powder; 1/2 teaspoon Vanilla Extract; 3 tablespoons Cornstarch

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Plantain Empanadas

Author: lhnycp Cooking Method: Grill Cuisine: Latin American Courses: Dessert Recipe Keys:

Low Fat

Low Sodium

MyPlate Dairy

MyPlate Protein

MyPlate Vegetables

Difficulty: Intermediate Prep Time 10 min Cook Time 19 min Total Time 29 mins

Servings: 4

Best Season: Suitable throughout the year

Description

These Salvadoran empanadas with milk filling are a delicious treat that provides a significant amount of calcium, with each serving containing 15% of your daily value of this essential mineral, supporting strong bones and overall health

Ingredients

Servings

1 Ripe Plantain
4 cups Water
3 sticks Cinnamon
³⁄₄ cups Milk (Nonfat)
¹⁄₂ tablespoon Cinnamon Powder
¹⁄₂ teaspoon Vanilla Extract
3 tablespoons Cornstarch

Instructions

Boil 4 cups of water. Cut plantains into pieces, leaving the peel on, and add them to boiling water with cinnamon sticks. Cook until open ends expand from peel.
Simultaneously, prepare milk filling by boiling 1/2 cup milk with vanilla and sugar.

Dissolve cornstarch in remaining 1/4 cup of milk and add the rest little by little to the boiling milk and stir
Remove the peel from cooked plantains, mash them into a smooth paste, shape a portion of dough into a tortilla. Place milk in the center and close it very well. Put some of the mashed plantains in the spaces where white "milk" is visible.
Once the empanadas are sealed, brown them on a frying pan over medium heat for about 2-3 minutes per side. While they're still warm, sprinkle cinnamon powder