4 Ripe Plantain Empanadas You’ll Want to Make Again and Again

Golden and crispy on the outside, soft and naturally sweet on the inside, these ripe plantain empanadas are filled with delicious, savory ingredients. Whether you prefer seasoned ground beef, tender chicken, ham and cheese, or gooey melted cheese, these homemade empanadas are perfect for lunch, dinner, snacks, or family gatherings.

1. Cheesy Ground Beef Plantain Empanadas 🥩🧀

Ingredients

For the plantain dough:

• 4 very ripe plantains, peeled and cut into chunks
• 1 egg
• 1/2 cup all-purpose flour, plus extra if needed
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon cornstarch, optional
• Oil for frying

For the filling:

• 300 g ground beef
• 1/2 small onion, finely chopped
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions

1. Cook the plantains: Bring a pot of water to a boil. Add the plantain pieces and cook for 15–20 minutes, or until very tender. Drain thoroughly and mash until smooth.
2. Prepare the dough: Allow the mashed plantains to cool slightly. Mix in the egg, flour, salt, garlic powder, paprika, and optional cornstarch. Stir until a soft, manageable dough forms.
3. Cook the beef: Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 3–4 minutes. Add the garlic and ground beef.
4. Season the filling: Cook the beef, breaking it apart with a spoon, until completely browned and cooked through. Add the cumin, paprika, salt, and black pepper. Allow the filling to cool slightly.
5. Shape the empanadas: Divide the plantain dough into equal portions. Place each portion between two pieces of lightly oiled parchment paper and flatten into a circle.
6. Fill and seal: Place a spoonful of ground beef and some mozzarella in the center. Fold the dough over to form a half-moon and press the edges firmly together.
7. Fry until golden: Heat oil in a deep skillet over medium heat. Fry the empanadas in batches for approximately 3–5 minutes per side, depending on thickness, until golden and heated through.
8. Serve: Drain on paper towels and let cool slightly before serving. Enjoy with fresh salsa, guacamole, or your favorite dipping sauce.

2. Cheesy Chicken Plantain Empanadas 🍗🧀

Ingredients

For the dough:

• 4 ripe plantains
• 1 egg
• 1/2 cup all-purpose flour, plus extra if needed
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• Oil for frying

For the filling:

• 300 g cooked chicken breast, shredded
• 1 cup shredded mozzarella cheese
• 1/2 small onion, finely chopped
• 1/2 red bell pepper, diced
• 2 tablespoons cream cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions

1. Boil the peeled plantains in water for 15–20 minutes, until soft. Drain well and mash into a smooth paste.
2. Let the mash cool slightly, then mix in the egg, flour, salt, and garlic powder. Add a little extra flour if necessary to make the dough easier to handle.
3. Heat the olive oil in a skillet. Sauté the onion and bell pepper until softened.
4. Add the shredded chicken, paprika, oregano, salt, and pepper. Cook for 2–3 minutes, stirring well.
5. Remove from the heat and mix in the cream cheese. Allow the filling to cool.
6. Divide the dough into portions and flatten each one into a circle between two pieces of lightly oiled parchment paper.
7. Add a spoonful of chicken filling and a little mozzarella to each circle. Fold over and seal the edges firmly.
8. Fry in medium-hot oil for 3–5 minutes per side, until golden and crisp. Make sure the filling is thoroughly heated.
9. Drain briefly and serve warm with a creamy garlic dip or fresh green salsa.

3. Ham and Melted Cheese Plantain Empanadas 🧀🍖

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