These traditional Ecuadorian green empanadas are made with a delicious corn dough mixed with cilantro and filled with cheese, showcasing the unique flavors of Ecuadorian cuisine.
Ingredients
For the Dough
green or male plantains4
butter1tbsp- yolk1
Salt
For the Filling
minced pork500g
carrots4
peas1cup
onion1
hard-boiled egg1- Parsley chopped
Salt and pepper to taste
Nutrition (per serving)
Calories
224.9kcal (11.24%)
Protein
10.8g (21.58%)
Carbs
3.6g (1.31%)
Sugars
1.4g (2.7%)
Healthy Fat
8.3g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Ecuadorian Green Empanadas
Prepare the Dough
- Step 1
Peel 3 of the plantains and cook them whole in a saucepan with water over medium heat for about 15 minutes, or until tender.
- Step 2
Remove from water and mash them with a fork until smooth.
- Step 3
Peel and grate the remaining raw plantain and add it to the mashed mixture.
- Step 4
Mix in the egg yolk, butter, and a pinch of salt. Stir until you get a soft, uniform dough.
- Step 5
Roll out the dough on parchment paper using a rolling pin and cut into circles approximately 15 cm in diameter. Set aside.
Prepare the Filling
- Step 1
In a pan, sauté the chopped onion in a little oil until translucent.
- Step 2
Add the minced pork and season with salt and pepper. Cook until browned.
- Step 3
Add the chopped carrots and peas, and cook over low heat for about 15 minutes.
- Step 4
Stir in the chopped hard-boiled egg and parsley. Mix well and remove from heat. Allow to cool.
Assemble the empanadas
- Step 1
Place a spoonful of the filling in the center of each dough circle.
- Step 2
Fold the dough over to form a half-moon and seal the edges with a fork.
- Step 3
Fry the empanadas in hot oil until golden brown.
- Step 4
Serve the Ecuadorian green empanadas hot, ideally right after frying.
Nutrition (per serving)
Nutrition (per serving)
Calories
224.9kcal (11.24%)
Protein
10.8g (21.58%)
Carbs
3.6g (1.31%)
Sugars
1.4g (2.7%)
Healthy Fat
8.3g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to seal the empanadas well to prevent the filling from spilling out during frying.
Use parchment or plastic wrap when rolling out the dough to prevent sticking.
FAQS
Can I bake the empanadas instead of frying them?
Yes, but they may not be as crispy. Brush them with oil and bake at 200°C (390°F) for about 25 minutes or until golden.
What can I serve with these empanadas?
Serve warm with a side of avocado salsa or spicy Ecuadorian ají sauce.
Can I substitute the pork with another meat?
Yes, ground beef, chicken, or even a vegetarian mix can be used instead of pork.
How do I ensure the empanadas are sealed properly?
Press the edges closed with a fork to seal them well and prevent the filling from spilling out during frying.
What is the best way to flatten the dough?
You can use a rolling pin or a tortilla press to flatten the dough to a uniform thickness.
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