Green Plantain Empanadas With Cheese (Empanadas de verde)

Green Plantain Empanadas With Cheese (Empanadas de verde)
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These Empanadas de verde plantain patties are Ecuadorian flourless empanadas that are made with green plantain and filled with cheese. Try this green plantain empanadas patties filled with cheese (empanadas de verde con queso) today and leave us your thoughts.

These empanadas are also known in Ecuador as empanadas de verde con queso. These patties are gluten-free, flour-free, and are made using local green plantains. Typically the traditional cheese filling for these plantain empanada patties is fresh farmers cheese combined with onion. There are so good especially when eaten hot and warm.

Ingredients For Green Plantain Empanda Patties:

  • 6 green plantains
  • 3 tablespoons of butter
  • 1 large egg
  • 1 teaspoon of salt

Ingredients Green Plantain Empanada Patty Cheese Filling:

  • 1 1/4 cup fresh Spanish cheese ( crumbled ) or mozzarella cheese grated
  • 1/2 cup red or white onions (chopped finely) or scallions
  • 1 cup oil (corn or vegetable) for frying

How To Make Green Plaintain Empanadas Patties With Cheese?

  1. For Empanadas dough: Peel the green plantains and Prince them with water.
  2. Take 5 plantains and cut in halves. Put the rest inside a bowl filled with cold water.
  3. Add water to a medium-size pot and bring water to a boil.
  4. Place the ten halves of plantain into the boiling water and cook them for about 30-40 minutes or until the plantain are tender.
  5. Once cooked, remove the pot from heat and cool the plantains in the water, this will keep the plantain soft.
  6. In the meantime, grate the uncooked plantain that was set aside.
  7. Put the cooled plantains into a food processor or blender and blend or pulse till coarse.
  8. Add in the butter and egg and pulse until the mixture is well combined.
  9. Remove the smooth plantain mixture and pour it into a large bowl.
  10. Add the grated uncooked plantain and salt to the mixture and mix with a spatula until combined. If your mixing by hand, rub some oil or butter in your hands, this will prevent sticking.
  11. If the plantain dough seems too dry, add a tablespoon or 2 of the plantain broth.
  12. Take the dough and create a ball then leave to rest in the bowl at room temperature for approximately 25-30 minutes.
  13. If you plan to make it at a later time, cover and place in the refrigerator for up to 24 hours. When ready to use, remove from the refrigerator and let it sit for about 30 minutes.
  14. Prepare the cheese filling by adding the cheese and onions into a bowl and mix them together and set aside.
  15. You can use a rolling pin to make the dough flat when making empanada discs. Spread some oil on your hands and the rolling pin as the dough tends to be so sticky.
  16. Divide the empanada dough into small portions as you desire, typically I divide mine at about 100 grams each.
  17. Shape each piece of plantain dough into small sized balls then flatten them into a disc using your hands or rolling pin.
  18. When flattening them by hand make sure your hands are well greased or use wax paper by placing the dough balls in between two sheets to prevent the dough from tearing.
  19. Fill the center of each plantain disc with 1 to 2 tablespoons of cheese filling then, fold and seal.
  20. To seal the press the edges using your fingers or with a fork.
  21. Optional: Put the empanadas in the fridge for an hour, this will help them firm up and seal better.
  22. Place the oil in a frying pan and heat on medium heat.
  23. You can also use a deep fryer to fry the empanadas.
  24. Fry each side of plantain empanada until they are crisp and golden brown, about 3-4 minutes each side, fry in small batches.
  25. Place the empanadas on a plate lined with a paper tissue to drain the oil from the empanada.
  26. Serve and enjoy while warm with a salad of your choice.
Plaintain Empanadas

Plantain Empanadas Patties Filled With Cheese (Flour Free)

Gimme Yummy
These plantain patties also referred to as empanadas are filled with cheese and fried to a crispy perfection. Gluten free and flour free, you can add a variety of different fillings to this patty.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Appetizer, Breakfast, Flourless, Gluten Free, Lunch
Cuisine Colombian, Ecuadorian, Peruvian
Servings 12 patties
Calories 150 kcal

Ingredients
  

INGREDIENTS FOR GREEN PLANTAIN EMPANDA:

  • 6 green plantains
  • 3 tablespoons of butter
  • 1 large egg
  • 1 teaspoon of salt

INGREDIENTS GREEN PLANTAIN CHEESE FILLING:

  • 1 1/4 cup fresh Spanish cheese crumbled or mozzarella cheese grated
  • 1/2 cup red or white onions chopped finely or scallions
  • 1 cup oil corn or vegetable for frying

Instructions
 

  • 1 1/4 cup fresh Spanish cheese ( crumbled ) or mozzarella cheese grated
  • 1/2 cup red or white onions (chopped finely) or scallions
  • 1 cup oil (corn or vegetable) for frying
  • HOW TO MAKE GREEN PLAINTAIN EMPANADAS WITH CHEESE?
  • For Empanadas dough: Peel the green plantains and Prince them with water.
  • Take 5 plantains and cut in halves. Put the rest inside a bowl filled with cold water.
  • Add water to a medium-size pot and bring water to a boil.
  • Place the ten halves of plantain into the boiling water and cook them for about 30-40 minutes or until the plantain are tender.
  • Once cooked, remove the pot from heat and cool the plantains in the water, this will keep the plantain soft.
  • In the meantime, grate the uncooked plantain that was set aside.
  • Put the cooled plantains into a food processor or blender and blend or pulse till coarse.
  • Add in the butter and egg and pulse until the mixture is well combined.
  • Remove the smooth plantain mixture and pour it into a large bowl.
  • Add the grated uncooked plantain and salt to the mixture and mix with a spatula until combined. If your mixing by hand, rub some oil or butter in your hands, this will prevent sticking.
  • If the plantain dough seems too dry, add a tablespoon or 2 of the plantain broth.
  • Take the dough and create a ball then leave to rest in the bowl at room temperature for approximately 25-30 minutes.
  • If you plan to make it at a later time, cover and place in the refrigerator for up to 24 hours. When ready to use, remove from the refrigerator and let it sit for about 30 minutes.
  • Prepare the cheese filling by adding the cheese and onions into a bowl and mix them together and set aside.
  • You can use a rolling pin to make the dough flat when making empanada discs. Spread some oil on your hands and the rolling pin as the dough tends to be so sticky.
  • Divide the empanada dough into small portions as you desire, typically I divide mine at about 100 grams each.
  • Shape each piece of plantain dough into small sized balls then flatten them into a disc using your hands or rolling pin.
  • When flattening them by hand make sure your hands are well greased or use wax paper by placing the dough balls in between two sheets to prevent the dough from tearing.
  • Fill the center of each plantain disc with 1 to 2 tablespoons of cheese filling then, fold and seal.
  • To seal the press the edges using your fingers or with a fork.
  • Optional: Put the empanadas in the fridge for an hour, this will help them firm up and seal better.
  • Place the oil in a frying pan and heat on medium heat.
  • You can also use a deep fryer to fry the empanadas.
  • Fry each side of plantain empanada until they are crisp and golden brown, about 3-4 minutes each side, fry in small batches.
  • Place the empanadas on a plate lined with a paper tissue to drain the oil from the empanada.
  • Serve and enjoy while warm.
Keyword empanadas, empanadas filled with cheese, gluten free empanadas, plantain empanadas, plantain patties



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