Ripe Plantain and White Cheese Empanaditas with Tamarind Sauce

Dough

1. Peel the plantains, cut them into pieces and cook in barely simmering water for 12-15 minutes, until tender. Drain very well and let cool until lukewarm.
2. Mash the plantains with the butter and pinch of salt. Mix in the egg and 65 g of flour until you have a workable dough; add up to 15 g more flour only if it is very wet.

   

3. Let the dough cool for 10 minutes.

Tamarind sauce

4. While the plantains cook or the dough cools, put the tamarind pulp, water and brown sugar in a saucepan. Cook over low heat for 8-10 minutes, until you have a thick, sweet-and-sour sauce.

   

5. Strain the sauce if the pulp is fibrous. Add the lemon juice, pinch of salt and, if desired, the chopped ají cachucha. Let cool until lukewarm.

Shaping and cooking

6. If using cinnamon, mix a pinch into the crumbled cheese. Divide the cooled dough into 12 balls and flatten each one between two lightly greased sheets of plastic to form small discs.

   

7. Place 15 g of cheese on each disc, fold it into a half-moon shape and seal the edges with your fingers or a fork, without piercing the dough.

   

8. Heat enough oil to 170-175 °C and fry the empanaditas in batches for 2-3 minutes per side, until golden and the egg in the dough is fully cooked. Drain them.

   

9. Serve the empanaditas whole and crisp, with the tamarind sauce in a separate bowl.