south american - empanadas de verde con queso -

How To Make south american - empanadas de verde con queso -

• 1

  Peel two of the plantains and cut them into 1 inch pieces.
• 2

  Bring a pot of salted water to a boil and cook plantains until tender when pierced with a fork, about 20 minutes.
• 3

  While plantains are cooking, sauté onions in vegetable oil with one teaspoon cumin and garlic salt until translucent and fragrant. Set aside and let cool.
• 4

  When plantains are tender, drain and place hot plantains in a bowl with the butter (or lard). Mash plantains thoroughly. Add the egg yolk and mix well.
• 5

  Peel the remaining two plantains and grate with a cheese grater. Mix the grated plantain into the cooked plantains and knead them together to make a smooth dough.
• 6

  Add a 1/4 to 1/2 teaspoon of salt and a bit of ground pepper to season the dough. If mixture is too dry to come together in a dough, add a little more butter or a tablespoon of water. Cover dough with plastic wrap and let rest for 15 minutes.
• 7

  Mix grated cheese with onions and cream cheese to make the filling.
• 8

  Take a piece of plantain dough slightly larger than a golf ball and flatten it into a rough circle between to pieces of plastic wrap.
• 9

  Place some of the filling in the middle, then fold the plantain dough over the filling to make a semi-circle.
• 10

  It helps to wet the edges of the circle with water before pressing them together. Shape the dough into a neat semicircle, sealing the edges as much as possible.
• 11

  Heat several inches of oil in a deep pan to 360 degrees.
• 12

  Fry empanadas in batches until dark golden brown and crispy. Drain on paper towels. Sprinkle with coarse salt if desired. Serve warm.
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