Empanadas de Plátano (Salvadoran Plantain Turnovers with Milk Custard)
Local name: Empanadas de plátano
In short: Sweet ripe plantain turnovers filled with cinnamon milk custard, fried until golden and rolled in cinnamon sugar, a classic Salvadoran dessert. It takes about 1 h 30 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 40 min
- Resting
- 2 h
- Total
- 1 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Empanadas de plátano are a Salvadoran dessert: a soft dough of mashed ripe plantain folded around a cinnamon-scented milk custard and fried until the outside caramelizes. They are rolled in sugar while still hot. Bakeries and street stands sell them in paper, and refried beans are another traditional filling. Let the custard set fully before filling, and the empanadas will not leak in the oil.
Instructions
- Warm the milk with the cinnamon stick in a saucepan until steaming. Remove from the heat and let it steep for 10 minutes, then lift out the cinnamon stick.
- Whisk the sugar, cornstarch, egg yolks and salt until smooth. Pour in the warm milk slowly while whisking, then return to the pan and cook over medium heat, whisking, for 4 to 5 minutes until thick. Stir in the vanilla.
- Pour the custard into a bowl, press plastic wrap onto the surface and chill for at least 2 hours, until firm.
- Peel the plantains, cut them into chunks and boil for 15 to 20 minutes until very soft. Drain well, mash while hot with the salt until smooth, then mix in the 2 tablespoons of cornstarch. Cool for 15 minutes.
- Dust a sheet of plastic wrap with cornstarch. Divide the dough into 12 balls and flatten each into a 10 cm (4 in) disk, using the plastic to handle the sticky dough.
- Put 1 1/2 tablespoons of cold custard in the middle of each disk. Use the plastic to fold the dough over into a half moon, then press the edges with a fork to seal.
- Heat 4 cm (1 1/2 in) of oil to 175°C (350°F). Fry 3 empanadas at a time for 3 to 4 minutes, turning, until deep golden. Drain briefly, then roll in the cinnamon sugar and serve warm.
Tips
- The custard must be thick and cold, or the empanadas will burst in the oil.
- Use plantains whose skins are fully black, because they are the sweetest and make the softest dough.
Questions and answers
Can I bake empanadas de plátano instead of frying?
Yes. Brush them with oil and bake at 200°C (400°F) for 20 to 25 minutes. They will be softer and less crisp than fried ones.
Can I make the custard ahead of time?
Yes. It keeps for 2 days in the fridge, covered. Shape and fry the empanadas on the day you serve them, since they are best fresh.
What other fillings can I use?
Refried black beans are a traditional alternative to the custard. Sweetened condensed milk caramel also works if you like it very sweet.
How long does it take to make Empanadas de Plátano (Salvadoran Plantain Turnovers with Milk Custard)?
About 1 h 30 min in total: 50 min of preparation and 40 min of cooking.
How many calories are in Empanadas de Plátano (Salvadoran Plantain Turnovers with Milk Custard)?
About 380 kcal per serving, with 5 g of protein, 50 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 50 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
