Ecuadorian Green Empanadas

Peel 3 of the plantains and cook them whole in a saucepan with water over medium heat for about 15 minutes, or until tender.

Remove from water and mash them with a fork until smooth.

Peel and grate the remaining raw plantain and add it to the mashed mixture.

Mix in the egg yolk, butter, and a pinch of salt. Stir until you get a soft, uniform dough.

Roll out the dough on parchment paper using a rolling pin and cut into circles approximately 15 cm in diameter. Set aside.

In a pan, sauté the chopped onion in a little oil until translucent.

Add the minced pork and season with salt and pepper. Cook until browned.

Add the chopped carrots and peas, and cook over low heat for about 15 minutes.

Stir in the chopped hard-boiled egg and parsley. Mix well and remove from heat. Allow to cool.

Place a spoonful of the filling in the center of each dough circle.

Fold the dough over to form a half-moon and seal the edges with a fork.

Fry the empanadas in hot oil until golden brown.

Serve the Ecuadorian green empanadas hot, ideally right after frying.