Empanadas de Plátano (de Leche Poleada y de Frijoles)



For the Leche Poleada filling:


Wash the plantains and cut it into chunks with the skin on. Place it in a saucepan with a pinch of salt, 1 stick cinnamon, 1/2 cup sugar, 1 tsp vanilla.

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.

Take small portions (the size you like your empanadas), spread it and place in the middle enough (leche poleada or frijoles).

Fold over and give it a half moon shape (we used a small bowl for helping us to get the shape).

Deep fry them until golden brown.

You can then dust the empanadas with sugar.

For the Leche Poleada filling:

In a saucepan bring 2 cups of milk to a boil together with the cinnamon, lemon zest, sugar and salt.

In the rest of the milk, dissolve the cornstarch stir well and add to the saucepan stirring constantly until it gets thick.

Let it cool down before using.