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Empanadas de Plátano

Name: Empanadas de Plátano
Total time: 60 min
Yield: Serves 8
Cuisine: El Salvador
Ingredients: 3 (very ripe) Plantain; 250ml Milk; 2 tbsp Cornstarch; 4 tbsp Sugar; 1 Egg Yolk; 1 Cinnamon stick; A pinch Vanilla Extract; 2 tbsp All-purpose flour; To taste Oil for frying; To taste Granulated sugar

Dessert

⏱ 60 min

👥 Serves 8

Difficulty ⭐⭐

Ripe plantain dough wrapped around custard and fried — a sweet Salvadoran fried treat.

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📖 The Story Behind This Dish

Empanadas de plátano are made by wrapping a dough of boiled, mashed ripe plantain around milk custard (leche poleada) or sweet bean paste, frying, and coating in sugar. Loved in Salvadoran homes and stalls, they're toasty outside and creamy-sweet inside.

🌆 Where it's eaten: On an evening in a Salvadoran town, an old woman at a stall sugars fresh-fried oval sweets and hands them to children on their way home from school.

🥕 Ingredients (serves 8)

Plantain 3 (very ripe)
Milk 250ml
Cornstarch 2 tbsp
Sugar 4 tbsp
Egg Yolk 1
Cinnamon stick 1
Vanilla Extract A pinch
All-purpose flour 2 tbsp
Oil for frying To taste
Granulated sugar To taste

👩‍🍳 Instructions

Boil the plantains in their skins for 15 minutes, peel, mash smooth, and bring together with the flour.
Heat the milk, sugar, cornstarch, egg yolks, and cinnamon stick in a pot, stirring; when thick, add the vanilla and cool.
With wet hands, divide the dough into 8 and flatten in your palm.
Add custard, fold into half-moons, and seal the edges.
Fry in 170°C oil until golden and coat in sugar.

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