*  Exported from  MasterCook  *
                            PLAINTAIN EMPANADAS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       sm           Poblano peppers -- peeled
                         And seeded
      1/4   ts           Pepper -- ground black
    1       c            Cold refried black beans --
    3                    Plantain ripe -- unpeeled
    1                    Banana ripe -- peeled
    1       t            Salt
    2                    Scallion -- sliced thin
      1/4   c            Peanut oil
    1       c            Crema recipe follows
      1/4   c            Anejo, Romano or Feta Cheese
      1/4   c            Manchego or Feta cheese --
                         Creme Fraiche or sour cream
   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
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