Can I bake these empanadas instead of frying them?
While traditionally fried, you can bake them at 375°F/190°C for 15-20 minutes, or until golden brown. They will have a different texture, less crispy than fried.
DINNER
Sweet Salvadoran Empanadas de Leche
Indulge in these delightful Salvadoran Empanadas de Leche, a cherished treat featuring a luscious, sweet milk filling enveloped in a tender, golden-fried plantain dough. They're a perfect pick-me-up for any moment, whether as a dessert or a satisfying snack.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and cut them into 2-inch pieces. Place the plantain pieces in a pot, cover with water, and boil over medium-high heat for 15 minutes, or until very tender. Drain the water and mash the plantains thoroughly with a fork or potato masher until smooth. Set aside to cool slightly.
02
While the plantains are cooking, prepare the milk filling. In a small saucepan, whisk together the whole milk, granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, for 5-7 minutes, until the mixture thickens to a pudding-like consistency. Remove from heat.
03
Stir the ground cinnamon and vanilla extract into the thickened milk filling. Transfer the filling to a shallow dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for 15 minutes, or until completely cool and firm.
04
Once the plantain mash is cool enough to handle, divide it into 8 equal portions. On a lightly oiled surface or between two pieces of plastic wrap, flatten each portion into a 4-inch circle. The dough should be about 1/4-inch thick.
05
Place 1 tablespoon of the cooled milk filling in the center of each plantain circle. Fold one side of the plantain dough over the filling to form a half-moon shape. Gently press the edges together to seal, then crimp with a fork to ensure they are well-sealed.
06
Heat the vegetable oil in a deep skillet or pot over medium heat to 350°F/175°C. Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
07
Remove the fried empanadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining empanadas. Dust generously with powdered sugar before serving warm.
About This Recipe
Indulge in these delightful Salvadoran Empanadas de Leche, a cherished treat featuring a luscious, sweet milk filling enveloped in a tender, golden-fried plantain dough. They're a perfect pick-me-up for any moment, whether as a dessert or a satisfying snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your plantains are very ripe (yellow with many black spots) for the best sweetness and texture. If the plantain dough is too sticky, lightly oil your hands or the plastic wrap when forming the empanadas. Do not overfill the empanadas, as this can cause them to burst during frying.
Easy Substitutions
For a richer filling, you can use evaporated milk instead of whole milk. If you don't have vanilla extract, a pinch of nutmeg can be used for a different aromatic touch. While plantains are traditional, very ripe sweet potatoes could be used as a last resort for the dough, though the flavor and texture will differ.
Storage & Reheating
Leftover empanadas can be stored in an airtight container at room temperature for up to 1 day, or refrigerated for up to 3 days. Reheat gently in a dry skillet over low heat or in an oven at 300°F/150°C for 5-7 minutes until warmed through.
Serving Suggestions
Serve these sweet empanadas warm as a delightful dessert after a meal. They pair wonderfully with a cup of Salvadoran coffee or a glass of cold milk. For an extra treat, serve alongside a scoop of vanilla bean ice cream. They also make a fantastic afternoon snack.
Common Mistakes
Using under-ripe plantains, which results in a less sweet and harder dough. Not cooling the milk filling completely, leading to a runny filling that's difficult to work with and can cause the empanadas to burst. Overcrowding the frying pan, which lowers the oil temperature and makes the empanadas greasy. Not sealing the edges properly, causing the filling to leak out during frying. Frying at too low a temperature, resulting in oily empanadas.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, the milk filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
What if my plantain dough is too sticky?
Lightly oil your hands or the plastic wrap you're using to flatten the dough. A little extra cornstarch can also be kneaded into the dough if it's excessively sticky.
MORE TO KNOW
The key to perfect Salvadoran Empanadas de Leche lies in the ripeness of the plantains and the consistency of the milk filling. Very ripe plantains are naturally sweet and easy to mash into a smooth, pliable dough. The milk filling needs to be thick enough to hold its shape when enclosed in the plantain dough, so don't rush the cooking and cooling process. Achieving the right oil temperature for frying is also crucial; too low and the empanadas will be greasy, too high and they will brown too quickly without heating through.
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