Wednesday, February 23, 2011

"Sylvia's Salvadoran Empanadas" with Sylvia Hernandez

Son deliciosas. "I love Empanadas" is what people say. Empanadas de Platano is a favorite of Sylvia’s children. Made from plantain, a type of banana, empanadas are a sweet food enjoyed as a desert or appetizer and are very popular food in El Salvador. Many street venders sell these on the streets of El Salvador.

Empanada De Platano de Leche Poleada y de Frijoles
Plantain Empandas with Milk or Refried Beans

4 ripe plantains
½ cup sugar

1 can refried beans for filling (or prepare from scratch)

Leche Poleada filling

½ cup sugar
1 tsp vanilla
2 ½ cups milk
4 tbs cornstarch

Preparing Leche Poleada

In a saucepan bring 2 cups of milk to a boil together with the cinnamon, lemon zest, sugar and salt. Dissolve the cornstarch with the remaining milk and add to the saucepan stirring constantly until it gets thick. Let it cool down before using.

Preparing the Plantain

Wash the Plantains and cut it into chunks with the skin on. Cook until tender, drain off, remove the skin and mash them until getting a smooth kind of dough. Place it in a bowl and lay it on the fridge until completely cool

With your hand, take a small amount of Plantain and form into a 6 inch tortita (tortilla)

Place in the middle enough Leche Poleada or Frijoles. Fold over and give it a half moon shape, pinching the sides to enclose the filling. Deep fry Empanadas until golden brown. Put them out on paper towels to soak up excess oil.

Dust the Empanadas with sugar.

1 comment:

  1. how do u make de pan for it? the outside?