Ripe Plantain and Cheese Empanadas

Directions

• 1

  Wash and cut the plantains in half. Boil them with the skin at medium heat in a large pot with 8 cups of water and salt to taste, until plantains are completely cooked and soft, about 5 to 7 minutes.
• 2

  Peel and mash cooked plantains with fork until you get a purée. Let cool.

  
• 3

  Stir in egg, flour, vanilla and mix well. Put it in the refrigerator for half an hour. Form 12 balls with the dough, press down, and make them round with the palm of your hand.*
• 4

  Add the cheese, fold it in half and press a bit around, so the cheese is sealed and it does not melt out.

  
• 5

  Fry them on both sides until they are brown, without letting them burn. Drain on paper towels and sprinkle with sugar on top.