Sweet Plantain and Chocolate Empanaditas

Empanaditas - small sweet or savory turnovers - are popular throughout Spain and Latin America.

Yield: 2 dozen (serving size: 1 empanadita)
Recipe from Oxmoor House

More From Oxmoor House


  • Filling:
  • 1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
  • 2 tablespoons fat-free sweetened condensed milk
  • Dough:
  • 2 cups all-purpose flour, divided
  • 6 tablespoons ice water
  • 1 teaspoon cider vinegar
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • Cooking spray
  • Remaining ingredients:
  • 5 teaspoons 2% reduced-fat milk, divided
  • 1/4 cup granulated sugar
  • 1/4 cup semisweet chocolate minichips


  1. Preheat oven to 400°.
  2. To prepare filling, cook plantain in boiling water 10 minutes or until tender; drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside.
  3. To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a fork until moist.
  4. Gently press dough into a 4-inch circle on 2 lengths of heavy-duty plastic wrap; cover with additional overlapping plastic wrap. Roll dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until wrap can be easily removed. Remove wrap; place dough on a lightly floured surface. Cut dough into 24 circles using a 3-inch round cutter.
  5. Place circles on a baking sheet coated with cooking spray, and lightly moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into each circle. Fold dough over filling; pinch edges together to seal. Brush the tops of dough evenly with 1 tablespoon 2% milk; sprinkle evenly with granulated sugar.
  6. Bake at 400° for 17 minutes or until lightly browned. Combine the chips and 2 teaspoons 2% milk in a small bowl, and microwave on HIGH for 30 seconds; stir until smooth. Drizzle melted chocolate over empanaditas. Serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Plantain and Chocolate Empanaditas Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy