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Salvadorian: Empanadas April 25, 2012

Filed under: Dessert,Salvadorian — multiculturalfamilyrecipes @ 9:47 pm



  • 10 ripe plantains
  • 1/2 cup sugar
  • 2 sticks of cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 cups milk
  • 8-10 tablespoons cornstarch
  • olive oil


  1. Wash plantains with a lot of water. Cut each plantain in 4 pieces. Pour 5 cups of     water onto a pot. Add the plantains, sugar, vanilla, and cinnamon. Cook this mix on medium heat for about 1/2 hour or until you feel the plantains are cooked. Let them cool.
  2. In separate pot, add the milk. Slowly add the cornstarch and stir until it has fully dissolved into the milk. Note: make sure you don’t add to much cornstarch at once. Add it little by little while the milk is still cold. Add a bit of sugar to the mix, but don’t make it to sweet. Add a bit of vanilla extract at your discretion and taste. Add a hint of powdered cinnamon to this mix at your own discretion and taste. Put this mix on medium heat. Making sure you are constantly stirring to avoid it from getting too thick. When it starts boiling, turn off the stove. Remove the milk mix from the stove and let it cool.
  3. Now that the plantains are cool, mash them into a doughy consistency. Take this plantain dough and flatten it on your hand, like a small, thick tortilla. Create as many as the dough allows you to, and put them on a plate. The milk mix should already be cool and very dense. Put a couple of teaspoons of this milk mix on the little tortillas. Fold the tortillas up, enclosing the dense milk mix inside. Press on the edges to make sure the milk mx is secured inside. These are now your empanadas.
  4. Pour the oil on a frying pan and heat it up (without burning it). Drop the empanadas on the hot oil, making sure they are completely covered in the oil. Cook until they are golden. You may spread some sugar on them after they are cooked.


Thanks to this project I was able to try and learn how to make Salvadorian Empanadas. So Sweet, you can also stuff them with refried beans and it can become a dinner plate. When my mom mentioned Empanadas as a dessert, my first thought was that this is a dinner plate, because I’ve had other Latin American Empanadas for dinner.  As she explained the recipe to me, I realized how this really was dessert. I love the dessert idea better!


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