Plaintain Empanadas

* Exported from MasterCook Mac *

Plaintain Empanadas

Recipe By : Too Hot Tameles/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Poblano peppers -- peeled and seeded
1/4 teaspoon pepper -- ground black
1 cup cold refried black beans -- canned
3 plantain ripe -- unpeeled
1 banana ripe -- peeled
1 teaspoon salt
2 scallion -- sliced thin
1/4 cup peanut oil
1 cup crema recipe follows
1/4 cup Anejo, Romano or Feta Cheese -- grated
1/4 cup 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
over to 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 until dark 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.


- - - - - - - - - - - - - - - - - -


Per serving: 509 Calories; 54g Fat (93% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 2141mg Sodium