My son came home the other day and asked if I could make something for him to bring into Spanish class for a celebration of practicing ordering food in Spanish. I had lots of ideas that were vegetable based, but he shot me down on each one!
This is what we agreed upon, though it was my very generous daughter who helped with the assembly!
Boil 2 peeled plantains (about 2 cups sliced plantains) in water about 10 minutes until tender. Mash with approximately 4TBSP fat-free sweetened condensed milk. (NOTE: if you have no other use for the rest of the can of condensed milk, try it in your coffee! YUMMY). If you’ve never peeled a plantain before, check out a quick video on youtube, surprisingly easy if you make the shallow cuts down the ridges.
Lay out 3″ circles of dough (I didn’t have enough time to make homemade, so these are thawed puff pastry sheets cut into circles) on a lightly sprayed cookie sheet and moisten the edges with a dab of water.
Place one and a half to 2 teaspoons of filling on each circle. Fold over and pinch edges together to make sealed half-moon shaped pockets.
Brush tops of sealed empanaditas with milk and sprinkle lightly with granulated sugar. Bake in 400 degree oven for approximately 17 minutes, or until lightly browned.
Melt 1/2 cup semisweet or dark chocolate chips in a microwave safe bowl with 1-2 tbsp milk and drizzle on empanaditas.
Puff Pastry is so adaptable; you could fill these with just about anything sweet or savory! I filled a few of the leftover circles with homemade nutella (roasted hazelnuts and cocoa powder) for a little afternoon treat.
Ingredients for Empanaditas with Sweet Plantains and Chocolate:
2 ripe plantains
4 TBSP fat-free sweetened condensed milk
2 packages frozen puff pastry sheets
1/2 cup chocolate chips