Empanadas de Platano

Name: Empanadas de Platano
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 4 very ripe plantains; 2 cups refried black beans; 1 tbsp sugar; Pinch of cinnamon; Vegetable oil for frying; Sugar for dusting

Empanadas de Platano (em-pah-NAH-dahs deh PLAH-tah-noh)

Plantain Empanadas with Bean Filling

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 306 kcal

Sweet ripe plantain dough stuffed with refried black beans, sealed and deep-fried until golden. A perfect balance of sweet and savory.

Nutrition & Info

Protein 6.0g

Carbs 48.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

deep fryer or heavy pot potato masher slotted spoon

Presentation Guide

Vessel: paper-lined plate

Garnishes: sugar dusting

Accompaniments: coffee, cream

Ingredients

4 very ripe plantains
2 cups refried black beans
1 tbsp sugar
Pinch of cinnamon
Vegetable oil for frying
Sugar for dusting

Instructions

1
Boil ripe plantains with skin on until very soft, about twenty minutes. Peel and mash until completely smooth with no lumps.
2
Mix mashed plantain with a tablespoon of sugar and pinch of cinnamon. The dough should be pliable and slightly sticky.
3
Take a ball of plantain dough, flatten in your palm, place a spoonful of refried beans in the center.
4
Fold the dough over the filling and seal the edges by pressing firmly. Shape into a half-moon.
5
Fry in hot oil at 175C until deep golden brown, about three minutes per side. Drain on paper towels.
6
Dust with sugar while still warm and serve immediately for the best contrast of crispy exterior and soft filling.

💡

Did You Know?

Salvadoran empanadas de platano are unique in Central America because they use ripe plantain as the dough instead of wheat flour or corn masa.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
potato masher
slotted spoon

Garnishing

sugar dusting

Accompaniments

coffee, cream

The Story Behind Empanadas de Platano

Empanadas de platano showcase the Salvadoran genius for combining indigenous ingredients with colonial cooking techniques. The plantain, brought to the Americas by Spanish and Portuguese traders, found perfect culinary expression in this sweet-savory snack. Unlike empanadas in other Latin American countries that use wheat or corn dough, Salvadoran empanadas celebrate the natural sweetness of ripe plantain against the earthy depth of black beans. They are a fixture of afternoon merienda and are sold by vendors in every market.

🕐 Traditionally enjoyed afternoon snack or dessert 📜 Origins: Colonial Central American

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