Ripe Plantain Pie Recipe

The empanada is another of the darlings of the Venezuelan table and in fact, it is the closest competitor to the corn arepa, during breakfasts. The original or best-known empanada is made with pre-cooked cornmeal. However, the Venezuelan imagination is restless, so there are many versions, as varied as they are delicious: sweet potato, cassava, carrot and plantain empanadas, among others.

An empanada is a very complete breakfast as it brings together proteins and carbohydrates in one bite. For this reason, we bring you this delicious appetizer in an irresistible version: ripe plantain empanada.

The male banana is a graceful fruit, it has many nutritional qualities, as well as a delicious flavor and pleasant texture. Ideal substitute for flour in many recipes, it becomes an ally for celiacs. The banana is versatile because it combines with many foods, both sweet and salty. Imagine how delicious a ripe plantain patty can be?

The elaboration of an empanada is very easy, the steps are very similar to those that are carried out to prepare an arepa. The flour is prepared in the same way, the only difference is that the thickness of the product is much thinner, and the shape is similar to a semicircle.

What fillings do Venezuelan empanadas have? Criollo pavilion, black beans with cheese, cheese and ham, ground beef, cheese, shredded meat, dogfish, tuna, and many others. But the one that we teach you to prepare step by step in this easy recipe is a cheese empanada, which if you want you can modify to your liking and fill with whatever you want, the important thing is that you will enjoy an empanada without flour, made from banana dough ripe.

Ingredients to make Ripe Plantain Empanada:

• 3 ripe bananas
• 300 grams of semi-hard white cheese
• 100 milliliters of vegetable oil

How to make Ripe Plantain Empanada:

1. The first step to make our banana dough will be precisely to cook the bananas.
2. Then place the sliced ​​ripe plantains with their peels in a saucepan, as seen in the photo, and let them boil until they are tender.
3. Strain the bananas very well so that later the dough is not very soft and remove the skin.
4. Place the bananas in a bowl and mash them until they form a puree. Do this while they are still hotter than lukewarm.
5. Then knead the puree until you get a homogeneous mass for the Venezuelan empanadas.
6. It is very important not to overcook the bananas so that the dough we make with them is consistent.
7. If by chance you have gone too far, you can always add a little wheat flour to the mixture.
8. Take a clean medium-sized bag, cut it in half and place it on the table.
9. Divide the ball of dough into four more balls.
10. Put one of those balls on the surface of the bag.
11. Step on the dough with your fingers, until you get dough that is as thin as possible but thick enough so that it does not break when frying.
12. The thickness can be about a centimeter or a little more.
13. Next, place the cheese in the center, making sure that the filling does not touch the edges or it will come out when you fry the Venezuelan empanadas.
14. These flourless plantain empanadas can be filled with anything, such as shredded meat.
15. Close the banana and cheese empanada with the bag still covering it.
16. Make sure the edges of the dough touch, creating a semicircle.
17. With a deep plate or a medium bowl turned upside down, press the dough, trying to leave an edge.
18. Remove the excess dough and join with the rest of the dough.
19. Pre-heat a frying pan with oil and wait for it to heat up well.
20. Place the banana and cheese empanada carefully so that it does not splash and fry for about 3 minutes on each side, maintaining medium heat.
21. Wait for it to brown, but be careful not to go too far as the banana burns easily.
22. Golden and aromatic! These delicious ripe plantain empanadas are ideal for breakfast and dinner.
23. Kids will also love the semi-sweet flavor of these empanadas and their texture. This way you will solve many snacks very pleasantly.