Empanadas de Platano con leche (Sweet Plantain empanadas)

This is my favorite dessert Salvadoreño and if your're a plantain lover these might become your favorite!

Empanadas de plátano

Empanadas de plátano are one of my top two favorite desserts from El Salvador. They’re made with ripe, sweet plantains, leche poleada (a sweet milk pudding), and rolled in a light coating of sugar. You cook the plantains and mash them to form the “dough,” then fill them with the milk pudding and fry until golden brown.

In my opinion, the best time to enjoy them is when they’re freshly fried. I’ve eaten them all my life but never made them myself, so I asked my mom to teach me her technique. She and my grandma used to sell them in front of their house when my mom was in her late teens.

Below are the ingredients and step‑by‑step instructions.

How to make empanadas de plátano

Ingredients (makes 25–30 empanadas, depending on size)

• 10–11 plantains

• 1 cinnamon stick

• 2/4 tsp vanilla (or ½ tsp)

• 3 cups whole milk

• 1/4 cup sugar

• 1/2 cup rice flour

  
  

Instructions

Prepare the plantains

1. Wash and clean the plantains with water and a new sponge.

2. Cut off both ends of each plantain, then cut each one into three pieces.

3. Place a large pot over medium‑high heat and add enough water to cover the plantains. Add 1/4 tsp vanilla and 1/2 stick of cinnamon.

4. Once the water is hot, add the plantain pieces. Cook until they can be easily pierced with a fork or until the plantain begins to pop out of the peel.

5. Remove from heat, drain, peel the plantains, and place them in a large container.

6. Mash the plantains until smooth—by hand, with a hand mixer, or with a stand mixer. Once they reach your desired consistency, transfer them to their final container and let them cool.

   
   

Make the poleada (milk pudding)

1. Place a pot over medium heat and add 2 1/2 cups whole milk, 1/2 cinnamon stick, 1/4 tsp vanilla, and 1/4 cup sugar (adjust to taste). Whisk and lower the heat to medium‑low.

2. In a separate container, dissolve the rice flour in the remaining 1/2 cup of milk.

3. Once the milk in the pot begins to boil, reduce the heat to low and slowly whisk in the rice flour mixture. Continue whisking until the mixture thickens.

4. When it reaches your desired consistency, turn off the heat and whisk for another 2 minutes. Remove the cinnamon stick and let the mixture cool for 10–15 minutes.

   
   

Assemble and fry

1. Once both the plantain mixture and poleada have cooled, heat a frying pan over medium heat with enough vegetable oil to cover the empanadas halfway. Alternatively, you can air fry them for 15 mins or until golden brown. I used Air Fry on 400F.

2. Rub a little oil on your hands to prevent sticking. Take about 2 oz of mashed plantain and shape it into a small tortilla.

3. Add 1/2–1 tbsp of poleada to the center. Fold the tortilla closed to form an empanada and shape it into an oval.

4. Once the oil is hot, fry the empanadas until golden brown on both sides, about 1–2 minutes per side.

5. Remove from the pan and place on a rack or paper towel. Let rest for 5 minutes.

6. Sprinkle or roll in sugar if desired, though they’re delicious with or without it.