Empanadas de Plátano Macho (Veracruz Plantain Empanadas with Beef)
Sweet-savoury turnovers of ripe mashed plantain wrapped round spiced beef picadillo and fried until crisp outside, soft inside.
- Time1 hr 10
- LevelMedium
- Costabout £1.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Peel the plantains, chop them and boil for 15 minutes, until very soft. Drain well.
15 min - 2
Mash the plantain with the masa harina and 0.5 tsp salt until smooth. Cool until you can handle it. It will be soft and a little sticky.
- 3
Meanwhile heat the olive oil and cook the onion for 5 minutes. Add the garlic and beef and fry for 6 minutes, breaking it up. Stir in the tomatoes, raisins, cumin, oregano and the remaining salt and cook for 5 minutes until dry. Cool.
- 4
Divide the dough into 8 balls. Press each between two oiled sheets of baking paper into a disc about 12 cm across.
- 5
Put 2 tablespoons of filling on one half of each disc. Lift the paper to fold the dough over the filling and press the edges to seal.
- 6
Heat the sunflower oil in a wide frying pan over a medium heat. Fry the empanadas, in batches, for 3 minutes on each side, until dark golden and crisp. Drain on kitchen paper and serve hot with lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.