Prep 20 mins
Cook 25 mins
This is a creole version of the argentinian empanadas with a caribbean touch. I warn you they are highly addictive. My friends and coworkers harass me over them. "Esto es una versión criolla de las empanadas argentinas con un toque de sabor caribeño. Les advierto que son altamente adictivas. Mis amigos y compañeros de trabajo me hostigan para que las haga."
- 1 lb ground meat
- 4 ounces cilantrillo herbs or 4 ounces cilantro leaves
- 1 (7 ounce) canspanish red peppers or 1 (7 ounce) can roasted red peppers
- 1⁄2 ripe plantain
- black pepper
- cayenne pepper
- 1 egg
- pastry dough
- I use Fargo pastry dough for argentinian "tapas". If not, you could replace with phyllo dough, but try to make them very thin.
- Cook the gound meat at medium heat until it browns. Do not over cook or let dry up. Add salt, black pepper, and red pepper to taste. Add the ripe pantain cut into small squares and the red peppers with it's juice. Keep tasting for more salt or pepper. Remember not to let it dry. When the beef is fully cooked add ½ to 3/4 minced cilantrillo. Sautée until plantains are cooked and all the juice in the pan almost dries up. Careful not to dry up the meat too much. Once it's done, let it cool down to room temperature. If you add the meat hot it will soften the dough to much.
- When the meat is already room temperature, preheat the oven to 375. LIghtly grease your pans. Do not preheat them. Start filling up the "plantillas" (pastry dough) with one tablespoon of ground meat. Do not overfill them or they will open up. Close them in a half moon shape. In the center of the border fold and pinch. Repeat on each side from the center out. When you have already pinched all the border, "sit" the turnover with the border facing up. Repeat with all the turnovers. Beat one egg and brush the turnovers. Bake for 25 minutes or until golden.