Salvadoran Plantain Empanadas

Salvadoran Plantain Empanadas
Salvadoran Plantain Empanadas

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La Cocina Goya

Sugar-coated empanadas are a true Salvadoran staple. Each family has their own special way of making them, and recipes are passed down from generation to generation. In this recipe, we turn mashed plantains into a delicious outer dough and stuff the delightful pockets with GOYA® Refried Red Beans (Volteados Style) for a savory and sweet version of an old favorite.

  • Ingredients
  • Directions


ripe plantains 

4 cups


½ tsp.


GOYA® Corn Oil for frying

½ cup


½ tsp.

GOYA® Ground Cinnamon or to taste


Kitchen View

Step 1

Cut each plantain into 4 equal parts including skin. In sauce pan bring water and salt to boil, add plantain and cook until soft, about 10 minutes. Drain.

Step 2

Peel plantain, discard skin. Mash plantain until smooth using food processor or hand masher.

Step 3

Put about 3 tbsp. of mashed plantain between two pieces of plastic wrap. Use a rolling pin and/or your hands to shape the empanada and make a 4 ½ inch circle about ¼ inch thick. Put 1 ½ tbsp. of refried beans on empanada and, using plastic wrap to lift, fold it over to form a half. Using your fingers, seal the edge of empanada. Repeat using all the plantain mixture. You should have about 6 empanadas.

Step 4

In shallow bowl combine sugar and cinnamon. Set aside.

Step 5

In skillet heat ½ inch oil on medium. Oil should be hot, but not smoking, about 350° F. Fry the empanadas until lightly browned on both sides. Drain on paper towels.

Step 6

While still warm, dredge empanadas in sugar to coat on both sides. Serve warm.

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