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Empanadas de Platano served on a white platter with a side of mayoketchup and a side of veggie salsa.
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5 from 2 votes

Empanadas de Plátano

These delicious Empanadas de Plátano (Green Plantain Empanadas) have a crispy flavorful outer shell, filled with a savory beef filling.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Breakfast, Dinner, Lunch, Snack
Cuisine: Puerto Rican
Servings: 6
Calories: 413kcal
Author: Catherine Arena

Equipment

  • food storage bag or a Ziploc bag used to make the empanadas

Ingredients

  • 4 green plantains rinsed, ends cut, skin removed
  • 1 pound ground meat
  • 1 small onion chopped
  • 1 green, red or yellow bell pepper rinsed and chopped
  • 2 tablespoon sofrito
  • 2 garlic cloves peeled and minced or 2 teaspoon garlic puree
  • 2 tablespoon pimiento stuffed olives cut in half
  • 1 envelope Sazon with Annatto
  • 4 ounces tomato sauce
  • handful fresh cilantro rinsed and chopped
  • ½ teaspoon oregano
  • ⅛ teaspoon cumin
  • 1 capful white or apple cider vinegar
  • salt to taste
  • 1-2 tablespoon vegetable or corn oil plus more if you will be frying the empanadas
  • ¼ cup water

MayoKetchup Sauce (Optional)

  • ¾ cup mayonnaise
  • ⅓ cup ketchup
  • 1-2 teaspoon garlic puree or finely minced
  • salt and pepper to taste

Veggie Salsa (Optional)

  • 1 tomato rinsed, chopped
  • 1 small red onion chopped
  • 2 scallions rinsed and chopped
  • handful fresh cilantro rinsed and chopped
  • 1 tablespoon white vinegar
  • 3 cloves garlic peeled and minced
  • ½ tablespoon tabasco sauce or to your liking
  • 1-2 tablespoon ketchup
  • 1 cup water
  • salt and pepper to taste

Instructions

For the Carne Molida (Ground Meat)

  • Add 2 tablespoon of oil to a large skillet over medium heat and heat for 1 minute.
    Add the ground meat and break it apart with a spoon or spatula.
    Cook the ground meat for a few minutes or until brown.
    Note: If after the ground meat has cooked, it is too oily, drain the excess oil before continuing with the recipe.
  • Add the onions, peppers and stir.
    Cook until the onions and peppers have become a little tender all while stirring in between cooking.
  • Add the sofrito, tomato sauce, sazon, oregano, cumin, vinegar, garlic and olives. Stir everything together and cook for 5 minutes.
  • Add the water and cilantro. Stir, lower heat and cook for 10 minutes. Set carne molida aside to cool.

For the Plátano Dough

  • Rinse the plantains under cool water to remove any dirt from skin.
    Cut about 2 inches off the ends off of plantains. 
  • Using a knife score the plantain lengthwise, careful not to cut too much into the flesh.
    Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little.  Then slip your thumb under skin to peel the skin off completely.
  • Slice the plantains into 1-inch slices.
  • Add the pieces to a pot with enough water to cover, followed by a ½ teaspoon of salt.
    Cook the plantain pieces for 25-30 minutes or until the plantain pieces are completely fork-tender.
  • Reserve about a cup or two of the water they have cooked in and set that water aside.
    Drain the plantains through a colander.
  • Using a potato masher or fork, mash the plantains.
  • Add a little bit of the reserved water a little bit at a time to smooth the plantain dough. (NOT TOO MUCH!! You want the dough to be somewhat smooth but still stiff enough to make a strong plantain dough. Too much water added to the plantain dough will cause the empanadas to break open when frying or baking.)
  • Take enough plantain dough in your hand to form a two-inch ball.
    Repeat with the rest of the plantain dough. (You should have approximately 12 balls.)
  • Cut the sides of a large Ziploc bag so that you have two flaps.
    Place a plantain ball in between the flaps and flip the other side of the flap over the ball.
    Using a plate or a frying pan, press the plantain ball to form a disc.
  • Flip the flap open and add about two tablespoons of the carne molida filling to one side of the disc.
    Fold the plastic flap over to connect with the other side of the plantain dough to form a half-moon.  
    Seal by pressing down or pinching the dough together with your fingers.

Frying Empanadas

  • Add about an inch and a half of oil to a large skillet.
    Heat the oil over medium heat for a few minutes.
    Note: Make sure the oil is hot enough before you add the empanadas or they will break apart and also become too oily. The oil needs to be somewhere between 350°-365°
  • Carefully add one empanada at a time to the skillet, careful not to splatter the oil onto yourself. Do not overcrowd the skillet or you will bring the oil temperature down.
  • Cook until golden brown on one side.
    Once golden, flip the empanada over and cook again until golden brown.
  • Drain the empanadas on a plate lined with paper towels to drain excess oil and serve.
  • Serve with hot sauce, mayoketchup or veggie salsa (recipe below)

Baking Empanadas

  • Preheat oven to 375° degrees
  • Spray a baking dish with a cooking spray oil like PAM or spread regular vegetable oil onto the baking dish using a paper towel.
  • Lay the empanadas on the tray and bake for 20-25 minutes or until golden and crispy.

MayoKetchup Sauce

  • Mix all the ingredients well together in a bowl, and serve.

Veggie Salsa

  • Mix all the ingredients in a mixing bowl.
    For the best flavor, allow the salsa to chill in the refrigerator for a few minutes to chill and allow the flavors to blend well together.
    Can also be used immediately.

Nutrition

Serving: 6g | Calories: 413kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 201mg | Potassium: 834mg | Fiber: 4g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 43mg | Calcium: 30mg | Iron: 3mg