Plantain Empanadas (Poleada Milk and Beans)
• 5 plantains
• 1 pinch of salt
• poleada filling for empanadas
• Refried Beans
• Oil or margarine
Preparation of the plantain:
The banana or plantain should be yellow, (ripe). Wash and cut horizontally into pieces leaving the skin, and boil them in water with a pinch of salt.
When they are cooked, remove the peel and mash until you get a dough. Put in refrigerator until its completely cold. Then take small portions of the dough and make a small size pancakes add the refried beans in the middle and fold into the small pies shape. Deep fry in oil. Serve hot. Sprinkle sugar on top.
• 2 ½ cups milk
• 1 cinnamon stick
• 1 piece of lemon peel
• ¼ teaspoon of salt
• 3 tablespoons cornstarch
• ½ cup sugar
• 1 teaspoon of vanilla
Boil 2 cups of milk with cinnamon, lemon peel and salt. In the remaining milk dissolve the cornstarch and then add the hot milk and sugar. Cook over medium heat stirring constantly until it thickens. Add vanilla and pour the mixture into a bowl, sprinkle with cinnamon.
- With fruit: add half cup of fruit and raisins before serving.
- Alaska: After it has cooled, cover with meringue and place in the oven until the meringue is browned.
- “ironed”: After it has cooled sprinkle with sugar and put it in the oven “broil” until its golden.
Banana and bean empanadas:
• 1 ripe banana,
• 1 can refried beans
• 1/2 cup of sugar.
Boil the plantains until cooked through. Then with a fork squash the bananas (to make into purée). With your hands take a small amount of mashed bananas and form into a banana pancake. Carefully add one teaspoon of mashed beans (refried) and close the pancake into ball. Deep fry in vegetable oil until its golden browned on both sides.
Finally, sprinkle the empanada with sugar
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