1 cup shredded cheese (cheddar or mozzarella works well)
Instructions
Peel the plantain and add them to salted, boiling water. Cook them for 15-20 minutes, or until almost done, over medium heat.
Make a simple sofrito while plantains are cooking. In a skillet, heat some 1 1⁄2 tbs of olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with cumin, paprika, nutmeg, salt, and pepper.
Once the beef is cooked through, remove the skillet from the heat and let it cool slightly.
Preheat the oven to 375°F (190°C).
Remove the plantains and drain. Add to a medium bowl and mash up using a fork or potato masher.
Add the butter and corn flour to the mashed plantains. Blend well using a silicone spatula
Take plantain mash and roll out, about an inch thick, to form a 3-4 inch round flat disk (similar in size to a tortilla round)
Place a spoonful of the meat mixture and some shredded cheese on top. Fold the plantain slice over the filling to form a half-moon shape and press the edges together to seal.
Heat vegetable or canola oil in a frying pan. (approximately 3⁄4 the way full ) a place over medium-high heat. Once hot, carefully place the empanadas in the pan and fry until golden brown on both sides, about 2-3 minutes per side.
Remove from oil and place on a rack or on a paper towel to absorb excess oil.
