Plaintain empanadas

Yield: 1 Servings

Ingredients:

1 sm Poblano peppers -- peeled And seeded
1/4 ts Pepper -- ground black
1 c Cold refried black beans -- Canned
3 Plantain ripe -- unpeeled
1 Banana ripe -- peeled
1 ts Salt
2 Scallion -- sliced thin
1/4 c Peanut oil
1 c Crema recipe follows
1/4 c Anejo Romano or Feta Cheese Grated
1/4 c Manchego or Feta cheese --

Instructions:

Grated Creme Fraiche or sour cream Garnish Preheat the oven to 350F Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit 40 to 50 minutes set aside to cool. Meanwhile make the stuffing: Finely dice the poblano chile. Combine with beans scallions cheeses and pepper in a mixing bowl and stir to combine. The stuffing can be made up to a day in advance and reserved in the refrigerator. Make the dough in a food processor or in a mixer with a paddle attachment: Peel trim and discard any tough ends from the plantains. Combine the plantains banana and salt and pulse until a smooth puree is formed or mix until just blended. Be careful not to overwork the dough or it will become too starchy. Wrap in plastic and chill about 2 hours. To assemble the empanadas roll 2 tablespoons of the dough lightly between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another small bag over the dough and press to form a 3 1/2 inch circle. (If you do not have a tortilla press the dough can be flattened with the palm of your hand on a counter with a sheet of plastic above and below to prevent sticking.) Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold overto enclose pressing the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas can also be frozen.) To cook the empanadas heat the peanut oil in a medium skillet over medium-high heat. Fry 4 to 6 empanadas at a time shaking the pan constantly about 1 minute per side or untildark brown all over. If they darken too quickly as they may if very ripe plantains were used . lower the flame slightly.) Drain on paper towels. Serve hot with Crema Creme Fraiche or sour cream for dipping. Recipe By : Too Hot Tameles/tpogue@idsonline.com From: Mastercook Mac Date: Fri 11 Oct 1996 21:48:54 ~465800