Sweet Plantain Empanadas Stuffed With Mushrooms

Keeping with my Latin roots, I have decided to turn those cute little fried empanadas (meat patties) into a healthier version and no deep-frying, but baking.

 

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Yields 5-6 empanadas


Ingredients:

3 sweet ripe plantains
about 4 oz mixed mushrooms
1/4 of each, green, yellow, orange and pimento peppers cut in small cubes
12 spicy olives, sliced
2 culantro leaves (or cilantro)
1 onion chopped
2 garlic cloves chopped
2 tablespoons olive oil
reduced fig balsamic vinegar for glazing
Tortilla press + wax paper

 

Directions:

Cut plantains in 3 pieces each and boil with its skin until fork tended. Remove and let cool.

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Meantime, heat oil and add onion and garlic and saute for a few minutes. Add rest of ingredients and cook for about 10-15 minutes and set aside.

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Remove the skin from plantains and mash with a fork. Make about 6 balls and flatten with a tortilla press using a piece of wax paper or by flattening the balls with your hands. Place filling in middle and seal.

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Bake at 400ºF until heated throughout.

As I was baking these babies my superintendent and his aide knocked on my door to see what I was cooking and of course they had to try the new recipe… I will not repeat what they said but… yes they came out delicious!

¡BUEN PROVECHO!

 

 

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