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Empanadas de Platano y Leche

Salvadoran · Dessert · Medium

Empanadas de Platano y Leche

Total
1 hr 30 min
Prep
55 min
Serves
6
Calories
310
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Sweet plantain dough encloses vanilla milk custard, then fries golden for the soft, sugar-dusted empanadas made in El Salvador.

The shell of Empanadas de Platano y Leche is mashed ripe plantain, so each bite is sweet and tender rather than flaky. A firm vanilla milk filling stays tucked inside the golden oval, a well-loved sweet snack in El Salvador.

Use ripe yellow plantains with black spots but avoid fruit so soft that it is leaking. Both the mash and custard need to cool before shaping; warm filling is difficult to seal and can escape into the oil.

SweetCreamyRichStreet FoodClassicVegetarianGluten-freeNut-freeEgg-free

Method

  1. Cover the plantain pieces with water in a saucepan. Boil for until tender, then drain, peel, and mash smoothly with the salt. Spread on a plate and cool for .

  2. Meanwhile, whisk the milk, cornstarch, and 2 tbsp sugar in a small saucepan. Cook over medium-low heat for , stirring, until bubbling and very thick; stir in the vanilla extract and cool in a shallow bowl for .

  3. Divide the plantain mash into 12 portions. Flatten each on a lightly dampened palm, add a teaspoon of custard, and fold the mash around it, pinching all seams closed into a plump oval.

  4. Heat the vegetable oil in a nonstick skillet over medium heat to about 350°F (175°C). Fry in two batches for per batch, turning gently, until golden on all sides.

  5. Drain the empanadas on a rack. Mix the remaining sugar with the cinnamon and sprinkle over the warm ovals; serve two per person.

Forkue tips

  • If the mash sticks to your fingers, chill it briefly and dampen your hands rather than kneading in flour, which makes the shell heavy.

Storing and reheating

Refrigerate for up to 2 days. Warm gently in a 350°F (175°C) oven until the centers are hot; the soft shell will not become as crisp as a flour pastry.

Kitchen gear

SaucepanTop picks on AmazonNonstick skilletTop picks on AmazonPotato masherTop picks on Amazon
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Nutrition per serving, estimated

310Calories
3gProtein
52gCarbs
12gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Empanadas de Platano y Leche: FAQ

Why do the empanadas split in the oil?

The filling may be warm, overfilled, or exposed at a seam. Cool it completely, use a small spoonful, and patch every opening with plantain mash.

Can they be filled with beans instead?

Yes. A thick, smooth fried-bean paste is another filling. Cool it before shaping and keep the outer plantain shell just as carefully sealed.

How do I store and reheat Empanadas de Platano y Leche?

Refrigerate for up to 2 days. Warm gently in a 350°F (175°C) oven until the centers are hot; the soft shell will not become as crisp as a flour pastry.

How long does Empanadas de Platano y Leche take?

About 1 hr 30 min in total: 55 min prep and 35 min cooking.

What do I need to make Empanadas de Platano y Leche?

The key ingredients are plantains, milk, cornstarch, vanilla extract and cinnamon, plus pantry basics.

Any tips for Empanadas de Platano y Leche?

If the mash sticks to your fingers, chill it briefly and dampen your hands rather than kneading in flour, which makes the shell heavy.

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