Plaintain Empanadas

* Exported from MasterCook *

PLAINTAIN EMPANADAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Poblano peppers -- peeled
And seeded
1/4 ts Pepper -- ground black
1 c Cold refried black beans --
Canned
3 Plantain ripe -- unpeeled
1 Banana ripe -- peeled
1 t Salt
2 Scallion -- sliced thin
1/4 c Peanut oil
1 c Crema recipe follows
1/4 c Anejo, Romano or Feta Cheese
Grated
1/4 c Manchego or Feta cheese --
Grated
Creme Fraiche or sour cream
Garnish

Preheat the oven to 350F Cut a lenghthwise slit in
each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through
the slit, 40 to 50 minutes, set aside to cool.
Meanwhile, make the stuffing: Finely dice the poblano
chile. Combine with beans, scallions, cheeses, and
pepper in a mixing bowl and stir to combine. The
stuffing can be made up to a day in advance and
reserved in the refrigerator. Make the dough in a food
processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the
plantains. Combine the plantains, banana and salt and
pulse until a smooth puree is formed, or mix until
just blended. Be careful not to overwork the dough, or
it will become too starchy. Wrap in plastic and chill
about 2 hours. To assemble the empanadas, roll 2
tablespoons of the dough lightly between your palms to
form a ball. Line the bottom of a tortilla press with
a small plastic bag and place the ball of dough in the
center. Place another small bag over the dough and
press to form a 3 1/2 inch circle. (If you do not have
a tortilla press, the dough can be flattened with the
palm of your hand on a counter, with a sheet of
plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the
dough circle and fold overto enclose, pressing the
edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a
day. (Stuffed empanadas can also be frozen.) To cook
the empanadas, heat the peanut oil in a medium skillet
over medium-high heat. Fry 4 to 6 empanadas, at a
time, shaking the pan constantly, about 1 minute per
side or untildark brown all over. If they darken too
quickly, as they may if very ripe plantains were
used,. lower the flame slightly.) Drain on paper
towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

Recipe By : Too Hot Tameles/tpogue@idsonline.com

From: Mastercook Mac Date: Fri, 11
Oct 1996 21:48:54 -465800



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