How To Make Delicious Plantain Empanadas

June 8, 2026Posted byby Anu
Plantain Empanadas

Plantain empanadas, also called plantain pies, are a delicious twist on the traditional Nigerian meat pie.
For the preparation of empanadas, instead of using flour dough, ripe plantains are mashed and used as the outer layer and filled with minced meat, chicken, fish, cheese, or vegetables, creating a naturally delicious snack.
Here is how to make the perfect plantain empanadas.

Ingredients

For the Plantain Dough

  • 4 large, very ripe plantains
  • 1 tablespoon butter (optional)
  • 1 egg yolk
  • ½ teaspoon salt
  • 2 tablespoons cornstarch
  • Vegetable oil (For frying)

For the Beef Filling

  • 250g minced beef
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 small bell pepper, diced
  • 1 tablespoon vegetable oil
  • ½ teaspoon thyme
  • ½ teaspoon curry powder
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • Cheese (optional)

Preparation

Step 1: Prepare the Filling

  1. Heat the oil in a pan over medium heat.
  2. Sauté the onions and garlic until fragrant.
  3. Add the minced beef and cook until browned.
  4. Stir in the bell pepper, thyme, curry powder, salt, and pepper.
  5. Add the tomato paste and water.
  6. Cook for 5–7 minutes until the mixture is thick and most of the liquid has evaporated.
  7. Remove from heat and allow to cool completely.

Step 2: Make the Plantain Dough

  1. Peel the ripe plantains and cut them into chunks.
  2. Boil in lightly salted water for 10–15 minutes until soft.
  3. Drain and mash until smooth.
  4. Add the butter, egg yolk, salt, and cornstarch.
  5. Mix until a smooth dough forms.
  6. Allow the dough to cool slightly before handling.
  7. Divide the dough into 8–10 equal portions. Flatten each portion into a small circle in your palm or between sheets of plastic wrap.
  8. Place 1 tablespoon of the filling in the center and drizzle some cheese if desired.
  9. Fold the dough over to form a half-moon shape like that of a meat pie and press the edges firmly with a fork to seal.
  10. Heat vegetable oil in a deep pan.
  11. Fry the empanadas in batches until golden brown on both sides, about 3–4 minutes per side.
  12. Remove and drain on paper towels.
  13. Serve your plantain empanadas hot with pepper sauce, garlic dip, or avocado sauce.

Tips for perfect plantain empanadas

  • Use very ripe plantains for a sweeter dough and easier mashing.
  • Ensure the filling is completely cooled before stuffing.
  • Do not overfill the empanadas to prevent them from bursting during frying.
  • For a healthier option, brush with oil and bake at 180°C (350°F) for 20–25 minutes until golden.

ALSO READ: Spice Up Your Breakfast Menu With This Easy Plantain Waffle Recipe

Watch this recipe below for more clarity
@on_todays_bake Plantain Empanadas Recipe For the plantain dough 3 very ripe plantains (yellow with black spots), peeled and sliced 1/3 cup cornstarch (plus extra if needed) 1/2 teaspoon salt For the beef filling 500 g minced beef 1 small onion, finely diced 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons tomato paste 1/4 cup water 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon thyme 1 teaspoon all-purpose seasoning 1 tbsp chopped coriander 1 tbsp chopped chilli (optional) Other 1–1 1/2 cups grated mozzarella Oil for frying Parchment paper Method Start by boiling the plantains in salted water until completely soft. Drain well and let them cool just enough to handle. Mash until smooth, then mix in the cornstarch and salt until you get a soft, slightly tacky dough. If it feels too wet, add a little more cornstarch a tablespoon at a time. Set aside. For the filling, heat olive oil in a pan over medium heat. Add the onion and pepper and cook until softened, then stir in the garlic and cook for another 30 seconds. Add the minced beef and cook until browned, breaking it up as it cooks. Once browned, add all the seasonings, and mix thoroughly. Stir in the tomato paste and water, add in coriander and chilli if using let everything simmer for 3–5 minutes, until the mixture is rich and slightly saucy but not watery. Taste and adjust seasoning, then let it cool slightly. To assemble, lightly oil your hands and portion the plantain dough into balls. Place each ball between two sheets of parchment paper and flatten into a thin round. Add a little cheese, a spoonful of the beef mixture, and then a bit more cheese on top. Fold the dough over into a half-moon and gently press to seal. For a cleaner edge, trim with a bowl or press the edges with a fork. Place the finished empanadas in the fridge for about 20–30 minutes so they firm up, this helps prevent breaking when frying. Heat oil in a pan over medium heat. Fry the empanadas until golden brown and crisp on both sides, about 2–3 minutes per side. Remove and drain on paper towels. #easyrecipes #dinnerideas #empanadas #homecooking #comfortfood ♬ som original – DM





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