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Loading...8 Best Secrets for the Ultimate Empanadas de Platano (Authentic & Sweet Recipe!)
Why These Empanadas de Platano Are a Tropical Masterpiece
If you have never experienced the magic of Empanadas de Platano, you are missing out on one of the most unique textures in the culinary world.
Unlike traditional flour-based pastries, these utilize a soft, sweet dough made entirely from boiled ripe plantains.
The contrast between the naturally caramelized exterior and the creamy filling makes Empanadas de Platano a favorite across Latin America.
Whether you fill them with savory beans or sweet custard, our version is the definitive guide to achieving that perfect golden crust.
This recipe for Empanadas de Platano is designed for those who want a gluten-free, naturally sweet snack that tastes like home.
Prepare to elevate your dessert or breakfast game with this versatile and deeply satisfying tropical delight.
Ingredients & Substitutions for Empanadas de Platano
Very Ripe Plantains: Look for plantains with black spots on the skin; the darker the skin, the sweeter and easier to mash the dough will be.
The Filling: Traditional options include poleada (a thick vanilla custard) or a savory refried black bean paste for a sweet-and-salty balance.
Substitution (Dairy-Free): Use a coconut milk-based custard or simply use guava paste to keep your Empanadas de Platano 100% plant-based.
Substitution (Sugar-Free): The plantains are naturally sweet, but you can omit the dusting of sugar and use a savory cheese filling instead.
Binder: If your dough feels too soft, a tablespoon of cornstarch or rice flour can help firm up the Empanadas de Platano before frying.
Expert Secrets for Perfect Empanadas de Platano
1. The Steam Method: Boil the plantains in their skins to prevent them from absorbing too much water, which would make the dough too sticky.
2. Fine Mashing: Mash the plantains while they are still hot to ensure a completely smooth dough without any fibrous lumps.
3. Plastic Wrap Technique: Use a piece of parchment paper or plastic wrap to flatten the dough; it is too delicate to handle directly with your hands.
4. Low and Slow Frying: Fry the Empanadas de Platano over medium heat; since they are already cooked, you only need to caramelize the sugars.
Variations & Serving Ideas
Cheese Lovers: A slice of salty tropical white cheese (Queso Blanco) inside the sweet dough creates an incredible flavor profile.
Cinnamon Dusting: Roll the hot Empanadas de Platano in a mixture of cinnamon and sugar immediately after frying for a churro-like finish.
Serving Suggestions: Pair these with a strong cup of black coffee or a dollop of cool sour cream to balance the natural sweetness.
If you love these plantain treats, you’ll also love my [Authentic Pastelitos de Carne]!
Storage & Prep Professional Tips
Prep Ahead: You can boil and mash the plantains a day in advance; just store the dough in the fridge and bring it to room temperature before shaping.
Storage: Store leftovers in an airtight container for up to 2 days; they tend to soften over time but remain delicious.
Reheating: Use an air fryer for 3-4 minutes at 350°F to revive the caramelized edges without making the Empanadas de Platano greasy.
Common Mistakes to Avoid
Many people fail their first Empanadas de Platano because they use green plantains or fry them in oil that is too cold. If the oil isn’t hot enough, the dough will absorb too much grease.
For more technical advice on fruit-based doughs, I always check Serious Eats to understand the science of frying. Also, you can see how these compare to other regional varieties on Wikipedia.
If you enjoy these, don’t forget to check out my other snacks like the Cheesy Yuca Bites!
Empanadas de Platano 🥟🍌
Ingredients
- 1 lb ground beef
- 2 tbsp Red onion
- 1 tbsp Green Pepper
- 1 tbsp Red Pepper
- 1 tbsp cilantro
- 2 garlic cloves
- 1 tbsp sofrito recipe for sofrito can be found under the main course section.
You can also just use the store bought
- 1 Packet of Sazon Sazon Goya con culantro y achiote
- 1/2 tsp Adobo all purpose seasoning
- 1/2 tsp Dominican oreganopinch of Black Peppersalt to taste
- 8 oz can of tomato sauce
- 2 ripe plantains
- 1/3 cup cornstarch
- 1 cup Mozzarella cheese frying oil I used vegetable
- 1 pinch of salt
Method
- Cut two ripe plantains in thirds, leaving the peel on
- Boil in water for 10 minutes
- Remove the peel, and smash the cooked plantains in a bowl. Remove the string with seeds
- Add the cornstarch and salt and mix well
- in a pan with some oil, add the chopped onion, green pepper, red pepper, finely chopped cilantro, chopped garlic cloves, sofrito, sazón packet, adobo seasoning, oregano, salt and pepper
- add the ground beef and smash/mix well until almost fully browned.
- add the can of tomato sauce and mix/cook until well combined for about 5 minutes (you don’t want to mixture to be too wet, but also not too dry
- Roll a good amount of the plantain dough into a ball. Then place on a plastic ziplock bag and cover with another ziplock bag.
- using something flat like a plate, press on the ball to flatten it
- Add the ground beef and cheese in the center.
- Then fold the empanada over to close it using the bottom ziplock bag press the edges to seal, then with the back of a knife, you can cut a bit of the seal for a clean close
- Fry on medium heat in oil until golden and crispy
- remove and rest over some paper towels or a rack to drain excess oil then and enjoy! 🔥
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