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Empanadas de platano macho verde (Green plantain turnovers)

    ▪︎Green plantains
    ▪︎Chopped ham (picadillo, cheese or other topping)
    ▪︎Salt and pepper to taste
    ▪︎Garlic and a pepper (optional)
    ▪︎Finely chopped parsley (optional)
    ▪︎Oil for frying

Empanadas with green plantains are a very authentic specialty of Cuban cuisine, which, due to its simplicity, never ceases to amaze.

In confectionery, it is already common to find turnovers with guava marmalade or minced meat in Cuba, the dough of which is traditionally made by mixing wheat flour with other ingredients.

This time the protagonist of our empanada recipe is the green, macho or burro plantain.

Peel and fry the green plantains cut into pieces, then grind or crush, with the garlic, pepper, a drizzle of oil and a pinch of salt and pepper, until you obtain a fairly creamy paste.

Make small balls of this banana puree, then spread the dough as much as possible on a sheet of nylon. This can be done with a rolling pin or with a cutting board.

Fill with chopped ham, or cheese, or even minced meat prepared separately with parsley, and fold the round of dough over the filling, to finally fry in hot oil, until it is nicely golden on each side. Then serve with a drizzle of honey.

It is undoubtedly a very original way of eating our very traditional plantains, almost like typical tostones, but different.

Empanadas de platano macho verde (Green plantain turnovers)
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