Authentic Salvadoran Milk Empanadas

Salvadoran Empanadas de Leche

Ingredients

Instructions

1. Cook the plantains: Place the plantain pieces in a pot and cover with water. Bring to a boil and simmer for 12–15 minutes, or until the plantains are tender when pierced with a fork. Drain and allow to cool until you can handle them safely. Peel the skins and remove any tough inner strand from each piece.
2. Prepare the plantain dough: Mash the warm plantains with a fork or potato masher until smooth. Mix in the all-purpose flour and knead briefly until you form a soft but manageable dough. If it feels too sticky, add a little more flour, a teaspoon at a time.
3. Make the leche poleada: In a small bowl, whisk the rice flour into 1/4 cup of the milk until dissolved. In a small saucepan, warm the remaining milk with the cinnamon stick and sugar over medium heat until gently steaming. Slowly whisk in the rice flour mixture and continue to stir constantly until the custard thickens, about 4–6 minutes. Remove from heat and stir in the vanilla. Let the custard cool slightly so it’s warm but not runny.
4. Assemble the empanadas: Pinch off a small portion of the plantain dough (about the size of a golf ball), flatten it in your palm into a round disk, and spoon a teaspoon or two of leche poleada into the center. Fold the dough over and pinch the edges to seal. Smooth and reshape with your hands to form a neat half-moon or round empanada.
5. Heat the oil: Pour oil into a skillet to a depth of about 1/2 inch and heat over medium-high until it reaches a steady sizzle. Test with a small piece of dough—if it bubbles and rises to the surface, the oil is ready.
6. Fry the empanadas: Fry the empanadas in batches, taking care not to overcrowd the pan. Cook until golden brown on one side, about 2–4 minutes, then flip and fry the other side until evenly golden. Adjust the heat as needed to avoid burning.
7. Drain and coat with sugar: Use a slotted spoon to transfer fried empanadas to paper towels to drain briefly. While still warm, roll each empanada in the sugar until coated. Repeat until all empanadas are fried and sugared.
8. Serve warm: Empanadas de leche are best enjoyed right away while the filling is warm and the exterior is crisp. Allow them to cool for a minute before eating to avoid burns.

Notes

• Choose very ripe plantains with mostly black skins for the sweetest flavor and easiest mashing.
• Let the custard cool slightly before filling to prevent it from leaking during frying.
• If you prefer a firmer filling, chill the leche poleada briefly before assembling the empanadas.
• To reheat leftovers and restore crispness, warm empanadas briefly in a toaster oven or conventional oven at 350°F (175°C) for 5–8 minutes.
• For variations, try adding a pinch of ground cinnamon to the empanada dough or using brown sugar for a deeper caramel flavor when coating.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving for best texture.