Plantain Empanadas Recipe For the plantain dough 3 very ripe plantains (yellow with black spots), peeled and sliced 1/3 cup cornstarch (plus extra if needed) 1/2 teaspoon salt For the beef filling 500 g minced beef 1 small onion, finely diced 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons tomato paste 1/4 cup water 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon thyme 1 teaspoon all-purpose seasoning 1 tbsp chopped coriander 1 tbsp chopped chilli (optional) Other 1–1 1/2 cups grated mozzarella Oil for frying Parchment paper Method Start by boiling the plantains in salted water until completely soft. Drain well and let them cool just enough to handle. Mash until smooth, then mix in the cornstarch and salt until you get a soft, slightly tacky dough. If it feels too wet, add a little more cornstarch a tablespoon at a time. Set aside. For the filling, heat olive oil in a pan over medium heat. Add the onion and pepper and cook until softened, then stir in the garlic and cook for another 30 seconds. Add the minced beef and cook until browned, breaking it up as it cooks. Once browned, add all the seasonings, and mix thoroughly. Stir in the tomato paste and water, add in coriander and chilli if using let everything simmer for 3–5 minutes, until the mixture is rich and slightly saucy but not watery. Taste and adjust seasoning, then let it cool slightly. To assemble, lightly oil your hands and portion the plantain dough into balls. Place each ball between two sheets of parchment paper and flatten into a thin round. Add a little cheese, a spoonful of the beef mixture, and then a bit more cheese on top. Fold the dough over into a half-moon and gently press to seal. For a cleaner edge, trim with a bowl or press the edges with a fork. Place the finished empanadas in the fridge for about 20–30 minutes so they firm up, this helps prevent breaking when frying. Heat oil in a pan over medium heat. Fry the empanadas until golden brown and crisp on both sides, about 2–3 minutes per side. Remove and drain on paper towels. #EasyRecipes #DinnerIdeas #empanadas #homecooking #comfortfood - @on_todays_bake