Empanada de verde

Ingredients

Dough

• 4 green fresh plantain
• 1 ounce of pig lard
• 2 liters of boiling water
• 1/2 liter of vegetable or corn oil
• salt

Filling

• ½ pound of pork meat, boiled and chopped into squares
• 4 stems of long white onions (cebolla blanca)
• 1 boiled egg, finely chopped
• 1 spoon of fresh coriander, chopped
• 2 tablespoons of annatto “achiote” with vegetable oil
• Cumin, salt and pepper

Preparation Peel the plantain and break (using your hand only) into three pieces each. Cook them in a sauce pan with boiling water with salt until tender. Remove and mash them with a rolling pin. Later add a bit of water (used to boil them) and extend them until they become an elastic dough like mixture. Keep on manipulating the dough, when it sticks to your hand use a bit of lard and continue kneading. Stop only when the mixture is completely elastic. Cover the dough and let it rest in a warm place.

Take a small peace of dough and place it into a lard covered plastic bag. Close the plastic bag and roll the dough, with a use of a rolling pin, as thin as possible with out breaking the dough. Put a spoon full of the filling and fold in half. Seal the edges with your fingers or pressing down with a fork.

Preheat the oil in a “Paila” or frying pan and fry the empanadas until brown. Serve hot with white sugar on top.

Filling preparation Preheat the annatto in a frying pan, add the white onions and the coriander and fry for 2 minutes. Add cumin and salt and pepper to your taste. Add the pork meat and fry until light brown. Take the mix off the heat and add the chopped egg.