Plantain Empanadas

Empanadas de Platano/Plantain Empanadas

Small, soft and slightly sweet

• Platano maduro/Mature Plantains (no green on them at all, completely yellow, maybe a little browning)
• Frijoles molidos/Re-fried Beans (tastes best if the beans have a touch of spice)
• Oil

1. Place the plantains in a pot and cover them with water. Boil until soft.
2. Drain the plantains and move them to a bowl.
3. Mash the plantains like you would potatoes.
4. Take a large spoonful of the mashed plantains and on a piece of waxed paper press it out into a circle about 1/4 inch thick and 4-5 inches in diameter.
5. Put a spoonful of beans in the middle of the circle.
6. Carefully fold the circle in half and seal the edge by pressing (Like a little turn-over). 
7. Place the empanada in hot frying pan (medium-high) that contains enough oil to sufficiently cover the pan.
8. Cook until golden on each side.