Empanadas de Plátano Hondureñas

Step by stepInstructions

1. Boil the plantain chunks in salted water until very tender, about fifteen minutes, then drain well
2. Mash the plantains with the salt and sugar until smooth, then stir in the flour to make a soft, workable dough
3. Let the dough cool slightly, then divide it into eight portions
4. Flatten each portion into a disc about four inches across, keeping the edges slightly thinner than the center
5. Spoon a small amount of refried beans and a sprinkle of cheese onto each disc, fold into a half-moon, and press the edges firmly to seal
6. Heat oil to three hundred fifty degrees F and fry the empanadas in batches until deep golden and crisp, about three minutes per side
7. Drain on paper towels and serve warm with crema and extra crumbled cheese