Can I bake these empanadas instead of frying?
While traditionally fried, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown. They will have a different texture, less crispy than fried.
BREAKFAST
Salvadoran Plantain and Cheese Empanadas with Crema
These delightful Salvadoran empanadas feature a sweet plantain dough filled with savory cheese, fried until golden, and served with a drizzle of tangy crema. They make for a perfect breakfast 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 medium saucepan, add 1/2 cup water and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until very tender.
02
Drain the cooked plantains and transfer them to a large bowl. Mash them thoroughly with a potato masher or fork until a smooth, pliable dough forms. Allow the dough to cool slightly, about 5 minutes.
03
Take a small portion of the plantain dough, about 2 tablespoons, and flatten it into a 3-inch oval on a piece of plastic wrap or a lightly oiled surface. Place 1 tablespoon of shredded cheese in the center of the oval.
04
Carefully fold one side of the plantain dough over the cheese to form a half-moon shape. Pinch the edges firmly to seal, ensuring no cheese escapes. Repeat with the remaining dough and cheese.
05
Heat 3 cups of vegetable oil in a deep skillet or pot 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.
06
Fry the empanadas for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
07
Serve the warm empanadas immediately, drizzled generously with Salvadoran crema.
About This Recipe
These delightful Salvadoran empanadas feature a sweet plantain dough filled with savory cheese, fried until golden, and served with a drizzle of tangy crema. They make for a perfect breakfast or a satisfying snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For easier handling of the plantain dough, lightly oil your hands before shaping the empanadas. Ensure the plantains are very ripe (yellow with many black spots) for the best sweetness and texture. If you don't have quesillo, low-moisture mozzarella works well.
Easy Substitutions
Instead of quesillo, you can use shredded mozzarella or a mild white cheese. If Salvadoran crema is unavailable, Mexican crema or even sour cream thinned slightly with a little milk can be used. For a sweeter version, a sprinkle of sugar can be added to the plantain dough.
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 until warmed through and crispy.
Serving Suggestions
These empanadas are traditionally served for breakfast or as an afternoon snack. Pair them with a cup of strong Salvadoran coffee or a fresh fruit juice. They can also be a delightful appetizer for a Latin-inspired meal. For an extra touch, sprinkle with a little cinnamon sugar after frying.
Common Mistakes
1. Using under-ripe plantains: This results in a starchy, difficult-to-work-with dough and a less sweet flavor. Always choose very ripe plantains. 2. Overfilling the empanadas: Too much cheese can cause the empanadas to burst during frying. Use about 1 tablespoon per empanada. 3. Overcrowding the frying pan: This lowers the oil temperature, leading to greasy empanadas. Fry in batches to maintain consistent heat. 4. Not sealing the edges properly: This can cause the cheese to leak out during frying. Pinch the edges firmly to create a good seal.
Frequently Asked Questions
What is Salvadoran crema?
Salvadoran crema is a rich, slightly tangy, and thinner cream often used as a condiment. Mexican crema or even thinned sour cream can be used as a substitute.
Can I make the plantain dough ahead of time?
Yes, you can prepare the plantain dough up to a day in advance. Store it covered in the refrigerator. Allow it to come to room temperature for easier handling before shaping.
MORE TO KNOW
The key to perfect plantain empanadas is using very ripe plantains. They should be almost entirely black or very dark yellow with numerous black spots. This ensures they are sweet enough and mash into a smooth, pliable dough. Under-ripe plantains will be starchy and difficult to work with. When frying, maintaining a consistent oil temperature is crucial for even cooking and a golden-brown crust without burning. Use a kitchen thermometer to monitor the oil temperature.
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