Can I bake these empanadas instead of frying them?
While traditionally fried, you can bake them. Brush with a little oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown. They may not be as crispy as fried.
LUNCH
Dominican Plantain and Cheese Empanadas with Spicy Dipping Sauce
These savory Dominican empanadas feature a sweet plantain dough filled with melty cheese, fried until golden brown. Served with a vibrant, spicy dipping sauce, they make a perfect, satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and cut them into 1-inch thick slices. Place the plantain slices in a medium pot, cover with water, and add 1/4 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to medium and cook for 10-12 minutes, or until very tender.
02
Drain the cooked plantains and transfer them to a large bowl. Mash them thoroughly with a fork or potato masher until smooth. Let the mashed plantains cool slightly, then mix in the remaining 1/4 teaspoon of salt. In a separate small bowl, combine the shredded mozzarella and cheddar cheeses.
03
To make the dipping sauce, whisk together the mayonnaise, hot sauce, minced garlic, and lime juice in a small bowl. Set aside.
04
Take about 2 tablespoons of the mashed plantain mixture and flatten it into a thin, round disc (about 3-4 inches in diameter) in the palm of your hand. Place about 1 tablespoon of the mixed cheese in the center of the plantain disc.
05
Carefully fold the plantain disc in half, enclosing the cheese filling, to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure they are well-sealed. Repeat with the remaining plantain mixture and cheese.
06
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pan.
07
Fry the empanadas for 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the spicy dipping sauce.
About This Recipe
These savory Dominican empanadas feature a sweet plantain dough filled with melty cheese, fried until golden brown. Served with a vibrant, spicy dipping sauce, they make a perfect, satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your plantains are very ripe (yellow with plenty of black spots) for the best sweetness and texture. If the plantain dough is too sticky, lightly grease your hands with a little oil before forming the empanadas. For extra flavor, you can add a pinch of black pepper or a tiny bit of onion powder to the cheese filling.
Easy Substitutions
Instead of mozzarella and cheddar, you can use any good melting cheese like Monterey Jack or a mild white cheese. For a milder dipping sauce, reduce the hot sauce or use a sweet chili sauce. If you don't have fresh lime, a splash of white vinegar can work in the dipping sauce.
Storage & Reheating
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes, or until crispy and heated through. The dipping sauce can be stored separately in the refrigerator for up to 3 days.
Serving Suggestions
Serve these empanadas as a satisfying lunch with a simple green salad, a side of black beans and rice, or as an appetizer for a gathering. They also pair wonderfully with a refreshing glass of fresh fruit juice or a cold beer.
Common Mistakes
Overcrowding the frying pan can lower the oil temperature, leading to greasy empanadas. Fry in batches to maintain consistent oil temperature. Not sealing the empanadas properly can cause the cheese to leak out during frying. Ensure the edges are firmly pressed and crimped. Using unripe plantains will result in a tough, difficult-to-work-with dough. Always use very ripe plantains for this recipe.
Frequently Asked Questions
Can I prepare the empanadas ahead of time?
Yes, you can assemble the empanadas and store them uncooked in the refrigerator for up to 24 hours, covered. Fry them just before serving for the best results.
What kind of hot sauce is best for the dipping sauce?
A vinegar-based hot sauce like Tabasco or a Dominican 'pique' (homemade hot sauce) works well. Adjust the amount to your preferred spice level.
MORE TO KNOW
The key to a perfect plantain empanada is the ripeness of the plantains. Unripe (green) plantains will result in a starchy, less pliable dough. Ripe plantains, on the other hand, are naturally sweet and create a soft, easy-to-work-with dough that fries beautifully. When mashing, aim for a very smooth consistency to prevent the empanadas from cracking during frying. The spicy dipping sauce offers a fantastic contrast to the sweet and savory empanadas, balancing the flavors perfectly.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.