To many people, empanadas are calzones full of a mix of various kinds of cooked meat and veggies. Towards the Salvadoran however, empanadas really are a dessert food then one entirely else altogether! In El Salvador, empanadas, also known as empanadas Salvadorenas, are sweet inside and outside.
The outer covering of the Salvadoran empanada is made from platanos. Platanos, also known as plantains in British, are a kind of tropical blueberry which are firmer minimizing in sugar content compared to typical "dessert blueberry" we all know and love in The United States. Whereas the most popular United States blueberry is generally eaten raw, platanos are usually cooked prior to being eaten, whether or not they're cooked while still eco-friendly or cooked once they become overripe and sweet.
In a Salvadoran empanada one will discover a creamy, sweet milk filling that's a little just like a custard along with a pudding combined. This heavenly filling is known as "leche poleada", or simply "poleada" for brief, and may not complement a sweet platano much better of computer does.
To spice some misconception a little and set my very own twist about this early recipe, I love to serve empanadas de platano in martini glasses. I fill martini glasses with a few of the leche poleada filling after which I garnish each glass having a finished empanada - see my pictures above. It makes sense a really modern and complicated searching empanada that tastes every bit as good as the abuelitas!
This recipe can make about 10-15 empanadas and can fill about 5-7 martini glasses. You are able to enable your the children eat the leftover empanadas. Here's my attempted and true recipe for empanadas de platano:
Note: This will make enough to fill about 5-7 martini glasses.
2 glasses of milk
1/2 cup of granulated, white-colored sugar
1 teaspoon. vanilla flavoring (I love to use Mexican Vanilla, it features a more powerful taste)
3 egg yolks
4 Tablespoons of. of grain flour
- Beat the egg yolks with 1/4 cup from the sugar until thick and creamy.
- Add grain flour into egg mixture and blend well. Put aside.
- Place milk, remaining 1/4 cup of sugar, and vanilla flavoring right into a saucepan as well as heat on medium-high, stirring constantly until mixture begins to boil, after which switch off heat but keep pan on stove burner.
- Add a few of the hot milk mixture towards the egg mixture and stir solid. This really is to avoid eggs from scrambling whenever you add some egg towards the entire milk mixture.
- Add some egg and milk mixture to remaining milk mixture within the pan.
- Whisk extremely fast for 2 minutes.
- Mixture will start to thicken all of a sudden. At these times, immediately remove mixture from pan and pour it in to the martini glasses. Set one glass aside for that empanada filling.
Note: This will make about 10-15 empanadas.
4 medium-sized, excessively ripe, (provides extensive black in it), platanos
2 Tablespoons of. of granulated white-colored sugar
A pinch of salt
2 teaspoon. of vanilla flavoring
Roughly 1.5 glasses of grain flour or Bisquick flour - The quantity will a little in line with the size the platanos used. Your targeting a dough that sticks together but continues to be moist and never excessively dry.
- Slice the plantains in two and stop their ends each and every side.
- Boil plantain halves in serious trouble for around twenty minutes, or until skin begins to disappear.
- Remove plantains from water and immediately remove and discard skin.
- Put steamed plantains right into a large bowl and mash having a fork.
- Towards the plantain mixture add, even though it is still hot, the sugar, vanilla flavoring, and salt.
- Once mixed, add some grain flour and knead well together with your hands, adding more flour if required, til you have a strong, but nonetheless moist, pliable dough.
To Put Together the Empanadas:
- When you're prepared to start developing the empanada dough, give a little under 1/4 cup water towards the dough mixture and knead it in to the dough to make sure your dough will stay moist in this process. When the dough cracks or falls apart while kneading, you have to add a bit more water until it's moist and pliable.
- Have a slice of the dough to your hands and mold it right into a ball shape.
- Put the ball between two small sandwich baggies. Note: This is actually the same process we use to shape our tortillas. See images of this on my small publish to make Tortillas de Maiz.
- Utilizing a small obvious glass plate, press lower on your ball of dough so you create a flat tortilla shape. We make use of a obvious look out of plate therefore we can keep close track of how flat we're making our ball.
- Now fill 1 / 2 of the empanada about one spoonful of leche poleada.
- Fold another 1 / 2 of the empanada on the top from the half that contains the poleada so you result in the crescent moon shape that's sign of an empanada.
- Pinch edges lower having a fork.
- Repeat the suggestions above steps til you have consumed all of the dough. And don't forget, you can include more water towards the dough along the way to maintain your dough balls moist and without cracks.
To Fry the Empanadas:
- Heat frying oil to 375 levels in both an in-depth fryer or perhaps in a skillet on medium-high without having a fryer.
- Once oil is hot, convey a couple of empanadas in to the oil. Allow them to take about about a minute on every side, until golden and toasted searching to look at.
- When the empanadas are carried out, take them off and put on the plates lined with paper towel to trap any excess oil.
- When the empanadas have cooled, place one on its side into each martini glass to garnish and refrigerate until prepared to serve.
Buen Provecho!
Here is a step-by-step gallery from the empanada - making process:
