How to cook Plantain Empanada

Cooking METHOD FOR PLANTAIN EMPANADA

• wash plantation, cut into smaller chunks and boil.
• if you didn’t get mincemeat, but just normal beef like me, cut into small. pieces, marinate. I seasoned with cubes, salt, ginger, and garlic powder.
• Cover
  and leave for about 10 minutes.
  in a clean dry pot, on heat, pour your marinated meat, keep using a spoon to stir and turn. It will simmer in its own juice, when it is cooked, add your pepper, onions, tomatoes. taste for salt. Do not overcook, just immediately after it leaves the raw state, remove from heat, set aside.
• when your plantain is completely overcooked, remove from heat, drain water, and mash.do this till you have zero lumps.
• either on a chopping board or on your palm (squeaky clean palm), flatten some of the plantain paste like you are making the wrap for a pie, should be about 2 inches thick.
• add just a spoon of your meat sauce in the middle, and close it.
• you can add more plantain if you discover any loopholes where your sauce is dripping from.
• seal edges with raw egg.
• just try to form a particular shape and stick to it.
• pour oil in a pot, or deep fryer, when it is very hot, fry till golden brown.
• its best served when warm, can be eaten with rice or pap/custard.
• I didn’t use up all my sauce (I had to eat serve with boiled rice it was fantastic).my plantain bunch only made 5 empanada wraps, so its either I didn’t calculate it well and used up too much paste for just 1.
• You can also google plantain empanada and watch youTube videos because this recipe isn’t exclusive there are different varieties and there is even one made from potatoes, and then some add flour to it and stuff like that so just try to experiment and see what you come up with.