From Chef. Mariannette L. Bolandi's kitchen in Costa Rica. 
Costa Rican Ripe Plantain Empanadas
Costa Rican Ripe Plantain Empanadas
Open in Cookpad AppSteps
- 1
Place the plantains with their skins on in a pot and boil until cooked through. Once cooked, remove the skins from the plantains.
- 2
In a bowl, mash the plantains with the margarine and a pinch of salt. Gradually mix in the water and corn flour, stirring with a spoon, until the dough is smooth and holds together. The dough should not be sticky; if it is, add a little more corn flour.
- 3
On a flat surface, lay out parchment paper. Shape the dough into small balls. Place each ball on the paper and flatten it into a tortilla shape. Fill with cheese or refried beans, fold to close, and fry over medium heat for 3 to 5 minutes until golden brown.
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