Fortuna-Style Pinto Empanadas (Ticas)

Name: Fortuna-Style Pinto Empanadas (Ticas)
Total time: 3000 s
Yield: 12 servings
Cuisine: American
Ingredients: 400 g corn flour (about 2 2/3 cups); 1/2 teaspoon salt (to taste); Water; 1 cup cooked beans from the day before; 1 cup steamed rice from the day before; 1 cup bean broth from the day before; 7 tablespoons Worcestershire sauce (or Lizano sauce, if available); 1 bell pepper; Cilantro (to taste); 3 hard-boiled eggs, chopped; 1/4 cup mild melting cheese; 3 ripe plantains; Oil

Yuleidy 🇨🇷 @YuAnh

In Costa Rican cuisine, empanadas are an important dish, known for being easy to make and highly versatile.

Pinto empanadas combine two staples of our kitchen: gallo pinto (rice and beans) and tortillas (the same dough as empanadas, but empanadas are folded in half and sealed).

Fortuna-style pinto empanadas are different from those in the rest of the country because, in addition to pinto, they are filled with egg, cheese, and ripe plantains. You can also add sausage or meats, though that's not part of the original recipe.

The choice and amount of these fillings depend on your taste and budget.

In Costa Rican cuisine, empanadas are an important dish, known for being easy to make and highly versatile.

Pinto empanadas combine two staples of our kitchen: gallo pinto (rice and beans) and tortillas (the same dough as empanadas, but empanadas are folded in half and sealed).

The choice and amount of these fillings depend on your taste and budget.

Yuleidy 🇨🇷 @YuAnh

In Costa Rican cuisine, empanadas are an important dish, known for being easy to make and highly versatile.

Pinto empanadas combine two staples of our kitchen: gallo pinto (rice and beans) and tortillas (the same dough as empanadas, but empanadas are folded in half and sealed).

The choice and amount of these fillings depend on your taste and budget.

In Costa Rican cuisine, empanadas are an important dish, known for being easy to make and highly versatile.

Pinto empanadas combine two staples of our kitchen: gallo pinto (rice and beans) and tortillas (the same dough as empanadas, but empanadas are folded in half and sealed).

The choice and amount of these fillings depend on your taste and budget.

Saved

Ingredients

50 minutes

12 servings

🥟EMPANADAS🥟
400 gcorn flour (about 2 2/3 cups)
1/2 teaspoonsalt (to taste)
Water
FILLING 🥚🧀🍌
1 cupcooked beans from the day before
1 cupsteamed rice from the day before
1 cupbean broth from the day before
7 tablespoonsWorcestershire sauce (or Lizano sauce, if available)
1bell pepper
Cilantro (to taste)
3hard-boiled eggs, chopped
1/4 cupmild melting cheese
3ripe plantains
Oil

Saved

Steps

50 minutes

1

Prepare the eggs however you like, then chop them.
Slice the plantains and fry them until golden. Drain the oil and cut into small cubes.
Grate the cheese.
[Chopping everything small ensures each bite has a bit of everything.]
2

In a pot over medium heat, add the bean broth, beans, bell pepper, and Worcestershire sauce. Cook for 2 minutes to blend the flavors.
Add the rice and cilantro, mix, and cover. When most of the broth has been absorbed, add the chopped eggs and plantains, and stir. Gradually add the cheese, stirring so it doesn't melt all in one spot.
Turn off the heat.
3

FOR THE EMPANADA DOUGH:
In a bowl, mix the corn flour and salt. Gradually add water and knead until the dough is soft but not sticky.
Shape the dough into balls, then flatten them into discs. Add the filling, fold in half to seal, and fry until golden brown.
4

That's it! Enjoy.