• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Whole-Wheat Plantain Empanadas with Chocolate Chili Dipping Sauce

    Laced with plantains, the empanadas in this recipe taste like banana bread, so try dipping them in a chocolate chili sauce for that wonderful banana-chocolate flavor that usually sets dessert lovers' hearts soaring.

    Chef Nick Marziotto,  a pastry and catering chef, currently works at Paul Evens Catering/TBLS in Oceanside, New York. 


    Ingredients
    Empanadas
    3
    tablespoons
    butter
    1
    tablespoon
    Olive Oil
    1/2
    tablespoon
    vinegar
    1/2
    cup
    water
    1/2
    teaspoon
    salt
    2
    cups
    whole wheat flour
    2
    medium plantains
    1
    teaspoon
    ground panela and sugar
    Chocolate Chili Dipping Sauce
    1 2/3
    cups
    dark chocolate, roughly chopped (not baking chocolate, 8 ounces)
    1
    cup
    heavy cream
    1
    ounce
    butter
    1
    teaspoon
    chili powder
    Directions
    For the empanadas: Preheat oven to 450ºF.
    Peel and cut in half lengthwise each plantain.
    Place plantains on baking sheet and sprinkle with sugar and panela. Bake until plantains are soft, about 10 to 15 minutes, turning once.
    Lower heat to 350ºF.
    Boil all ingredients except flour. Add flour to warm ingredients and combine until smooth.
    Knead until dough is firm. Divide into 6 discs and freeze for at least 2 hours.
    Roll discs to 1/4 inch each when ready to make empanadas.
    Fill with cooked plantains. Fold over and seal with egg wash. Bake until light brown.
    For the chocolate chili dipping sauce: Combine chocolate, cream, butter and chili pepper in a heavy saucepan.
    Cook over very low heat until all the chocolate is melted and the mixture is smooth.
    Serve warm or cold. Can be refrigerated for up to 2 weeks and gently reheated.

    The base number of servings for this recipe is 6
    OK

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