Black Bean and Plantain Empanadas
TIME/SERVINGS
Total: 1 hr
Active: 30 mins
Makes: 8 empanadas
By Sharron Wood
Serve two empanadas for a hearty vegetarian main course, or make smaller ones to serve at a cocktail party.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 large ripe plantain, coarsely chopped
- 3/4 cup chopped yellow onion
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon fresh lime juice
- 1 large egg
- 1 tablespoon milk
- 1 package frozen puff pastry, thawed according to package directions
- 1 cup grated queso fresco
- 4 tablespoons unsalted butter
- Tomatillo salsa or sour cream for serving
INSTRUCTIONS
- In medium fry pan over medium-high heat, heat 1 tablespoon of the vegetable oil. Add chopped plantain and sauté until golden and slightly softened, about 5 minutes. Transfer plantains to a bowl and set aside.
- Heat remaining 1 tablespoon oil in the sauté pan and add onion. Sauté until golden, about 4 minutes. Add beans, cilantro, cumin, and cayenne and sauté until mixture is heated and flavors are blended, about 5 minutes. Add lime juice and season with salt. Remove from heat.
- Using a potato masher, mash bean mixture until it forms a coarse paste. Transfer to a bowl and set aside to cool. Add plantains to bean mixture and stir to combine.
- Line two baking sheets with parchment paper. In a small bowl, whisk together egg and milk to make egg wash.
- Spread one sheet of puff pastry on a lightly floured surface. Dust pastry lightly with flour and, using a rolling pin, roll into a 14-inch square.
- Using a sharp paring knife, trim dough edges. Cut dough into four equal squares. Using a pastry brush, brush edges of each square lightly with egg wash. Place 1/4 cup of cooled filling on each square and sprinkle with 2 tablespoons of queso fresco and 1 1/2 teaspoons of butter. Fold dough in half to form a triangle. Seal edges by pressing them together with the tines of a fork. Transfer to a baking sheet. Poke a few holes in the top of each empanada with the tip of a paring knife. Repeat with remaining sheet of puff pastry and remaining filling.
- Cover the baking sheets with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly. Meanwhile, heat the oven to 400°F.
- Remove empanadas from the refrigerator and remove plastic wrap. Brush top of each empanada with egg wash.
- Bake until golden brown and flaky, 20 minutes. Transfer to a wire cooling rack to cool slightly. Serve warm, with tomatillo salsa or sour cream on the side.
COMMENTS | ADD YOUR OWN
This is a wacky recipe.....plantains are traditionally a Caribbean food staple, yet here they are paired with sour cream and salsa which is very much a Mexican thing....anybody made this yet?
Reminds me of the black bean and plantain empanadas at the Border Grill.
Reminds me of a recipe I saw on Epi. Came from Bon Appetit, November 2004. It's the same recipe, but with a few of the reviewers suggestions incorporated. It got pretty decent reviews on Epi.
I had some of these at a resort in Texsas, only instead of plantains they used banana.. you would have NEVER known it!! I usually hate banana in anything, too overwhelming.. but these were amazing.. Im sure that with plantains they would be just as wonderful!!