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Plantain and Cheese Empanadas

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  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 12
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Prepared with sweet plantains originating from the Caribbean coast of Venezuela, this plantain empanada recipe is ideal for breakfast or simply paired with veggies and rice for dinner. This recipe will help you craft these plantain and cheese empanadas and savor the South American flavor of this salty and sweet dish. Your search for the perfect flavorful recipe for plantain empanadas is over–follow this recipe and let us know what you think!
by Jeannette Quiñones Cantore
Updated May 30, 2024
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  • 4 sweet plantains
  • 8 cups water
  • Salt, as desired
  • 1 egg
  • 1/4 to 1/2 cup Gold Medal™ All Purpose Flour
  • 1 teaspoon vanilla
  • 1 cup shredded mozzarella cheese (4 oz)
  • Vegetable oil (2 to 3 cups for frying)
  • 1 tablespoon of sugar


  • 1
    Wash and cut the plantains in half. Heat water in a large pot over medium heat to boiling; salt as desired. Add plantains with the skin; cook 5 to 7 minutes or until plantains are completely cooked and soft. Drain.
  • 2
    Peel and mash cooked plantains with a fork until you get a purée. Place in a medium bowl; let cool.
  • 3
    Add egg, 1/4 cup of the flour and vanilla to the plantains and mix well. If the dough is still very sticky add additional flour 1 tablespoon at a time until the dough still has a little tackiness to it but is no longer wet. Place dough in the refrigerator for 30 minutes to rest.
  • 4
    Form dough into 12 balls. Press dough into rounds with the palm of your hand. Use extra flour, as needed, when handling the dough to keep it from sticking to your fingers. Divide cheese evenly between the 12 dough rounds, fold dough in half over cheese and press around the outer edge to seal.
  • 5
    Heat oil in a large pan until hot. Fry empanadas on both sides until they are brown, without letting them burn. Drain on paper towels and sprinkle with sugar.

Nutrition Information

No nutrition information available for this recipe
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