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Empanadas de Plátano, are a cherished treat in Salvadoran cuisine, celebrated for their sweet, comforting flavours and soft, pillowy texture. Often enjoyed as a breakfast item, snack, or dessert, these empanadas hold a special place in El Salvador’s culinary traditions.
They are made from ripe plantains and filled with creamy, sweet custard, creating a harmonious blend of flavours that delights the palate. Whether served warm from a family kitchen or at a bustling street stall, Empanadas de Plátano are a simple yet exquisite expression of Salvadoran culture.
What Are Empanadas de Plátano?
Empanadas de Plátano are a type of sweet pastry made from mashed ripe plantains, formed into a dough like consistency, and filled with a rich, sweet cream or custard.
Once stuffed, they are shaped into small, crescent like pockets, lightly coated in flour, and fried to golden perfection. The result is a treat that is crispy on the outside and soft and creamy on the inside.
These empanadas are a versatile delight, enjoyed at any time of the day. In El Salvador, they are often paired with a hot cup of coffee or a refreshing glass of horchata, making them a comforting addition to any table. They embody the heart of Salvadoran cuisine: accessible, flavourful, and deeply satisfying.
Ingredients and Taste
The key ingredient in Empanadas de Plátano is ripe plantains, whose natural sweetness and creamy texture are the foundation of the dish. The plantains are boiled until soft, mashed into a smooth dough, and then shaped to encase a sweet filling.
The filling traditionally consists of vanilla custard, known locally as “manjar,” made from milk, sugar, and a touch of corn starch for thickening. Some variations use beans or other sweet fillings, though custard remains the most iconic choice.
When fried, the empanadas develop a delicate golden crust, which gives way to the soft, sweet plantain dough and the luscious custard filling inside.
The plantains lend a caramel like sweetness and slight chewiness, while the custard adds a creamy, velvety contrast. The combination of textures and flavours is indulgent yet balanced, offering just enough richness without overwhelming the palate.
A Taste of History
The origins of Empanadas de Plátano are rooted in El Salvador’s rich agricultural heritage and the abundance of plantains in the region. Plantains have long been a staple in Salvadoran cuisine, valued for their versatility and nutritional benefits.
Over generations, Salvadoran cooks transformed this humble fruit into a variety of dishes, from savoury to sweet, with Empanadas de Plátano becoming one of the most beloved creations.
This dish is thought to have been influenced by the broader culinary traditions of Mesoamerica, where plantains and custard based desserts are common.
However, the Salvadoran version stands out for its simplicity and the emphasis on the natural flavours of the plantain. Passed down through families and perfected over time, these empanadas have become a symbol of home cooked warmth and tradition.
Empanadas de Plátano (Plantain Empanadas) Recipe
Serves: 4 people
Ingredients:
For the dough:
- 4 ripe plantains (yellow with black spots, fully ripe)
- 1 cup water (for boiling)
- 1/4 teaspoon salt
For the filling:
- 1 cup sweetened condensed milk or dulce de leche
- 1 teaspoon vanilla extract (optional, for added flavour)
For frying:
- 1 cup vegetable oil (for frying)
- 1/2 cup granulated sugar (for dusting, optional)
Directions
To begin, peel the plantains and cut them into thick slices. Place them in a medium sized pot, add 1 cup of water, and a pinch of salt. Cover and boil over medium heat for about 15 minutes or until the plantains are very soft and tender. This step ensures the plantains will be easy to mash and form into a pliable dough.
Once the plantains are cooked, drain any excess water and transfer them to a large mixing bowl. Using a potato masher or fork, mash the plantains until they form a smooth and sticky dough. Allow the dough to cool slightly to make it easier to handle.
Prepare the filling by mixing sweetened condensed milk or dulce de leche with vanilla extract (if using) in a small bowl. This will add a fragrant sweetness to the filling. Ensure the filling has a thick, spoonable consistency to prevent leakage during frying.
To shape the empanadas, lightly oil your hands to prevent sticking. Take a golf ball sized piece of plantain dough and flatten it into a small disc in the palm of your hand. Aim for a thickness of about 1/4 inch for durability during frying.
Spoon about 1 teaspoon of the filling into the centre of the disc. Carefully fold the dough over the filling to create a half moon shape. Gently pinch the edges together to seal. For added security, press the edges lightly with a fork. Repeat with the remaining dough and filling.
Heat the vegetable oil in a deep skillet or frying pan over medium heat. Test the oil by dropping a small piece of dough into the pan; it should sizzle immediately but not burn. Fry the empanadas in small batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per side.
Remove the empanadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. If desired, roll each empanada in granulated sugar while still warm for a delightful sweet coating.
Serve the empanadas warm as a dessert or snack. For an authentic Salvadoran experience, pair them with a hot cup of coffee or atol (a warm, traditional corn based drink). Arrange them on a platter for a beautiful presentation and garnish with a sprinkle of powdered sugar if desired.
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