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1
Boil and Mash the Plantains
15 Mins
Boiling water, 100°C (212°F)
Cut the plantains in half crosswise and boil them in their skins in plenty of water for about 12 minutes, until the skins split and the flesh is very soft. Drain, peel while hot, and mash in a bowl until completely smooth, with no lumps. Stir in the rice flour, 15 g sugar, 5 ml vanilla and 2 g salt and knead briefly until a soft, pliable dough forms. Cover and rest for 10 minutes.
Mash while the plantains are hot — cold plantain turns gluey and will not smooth out.
Done when: Dough is smooth, soft and holds together without cracking.
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2
Make the Leche Poleada Custard
10 Mins
Gentle heat, ~90°C (195°F)
Pour 200 ml of the milk into a saucepan with the 30 g sugar, 2 g cinnamon and 2.5 ml vanilla and warm over medium heat. Whisk the cornstarch into the remaining 50 ml of cold milk until smooth, then pour it into the pan, whisking constantly. Simmer gently for 3–4 minutes, stirring all the time, until the custard thickly coats a spoon. Stir in the 0.5 g salt, scrape into a bowl, press plastic wrap onto the surface and chill for at least 20 minutes until firm.
Do not stop whisking — cornstarch custard catches and lumps in seconds once it thickens.
Done when: Custard is thick enough to hold a spoonful shape and no longer runs.
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3
Shape the Empanadas
15 Mins
No heat
Divide the dough into 8 equal pieces and roll each into a ball. Flatten a ball between two sheets of plastic wrap into a circle about 11 cm across and 5 mm thick. Spoon about 35 g (2 tablespoons) of the chilled custard onto one half, fold the dough over, and press the edges firmly together to seal. Shape into a neat oval and repeat with the rest.
Oil your hands lightly — the dough is sticky, and oiled hands shape it without tearing.
Done when: Each empanada is sealed all around the edge with no custard showing.
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4
Fry Until Golden
12 Mins
Medium heat, ~175°C (350°F)
Heat the oil in a deep frying pan until it shimmers. Fry the empanadas in batches of 3–4, without crowding the pan, for 2–3 minutes per side until deep golden brown all over. Lift out with a slotted spoon and drain on paper towels for a minute.
Keep the oil at about 175°C (350°F) — cooler oil soaks in and makes them greasy; hotter oil browns the outside before the inside heats through.
Done when: Deep golden brown on both sides, crisp outside and hot inside.
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5
Roll in Cinnamon Sugar and Serve
5 Mins
Serving, ~60°C (140°F)
While the empanadas are still warm, roll each one in the bowl of cinnamon sugar (30 g sugar mixed with 2 g cinnamon) until coated on all sides. Serve warm, two per person, with hot coffee.
Coat them while warm — sugar will not stick once the crust cools and dries.
Done when: Sugar clings in an even coat; empanadas are warm and crisp.
auto_awesome Finishing Touches & Plating
Serve the empanadas warm, dusted with cinnamon sugar, with a cup of hot coffee — the sugar crackles against the crisp plantain crust and the custard inside is still soft.
El Salvador
1h 15m
