Empanadas of Plantains [Food Photo Shoot].

Hello to all my beloved Steemians!!

Today I want to share with you one of the things that I like to do the most, and it is cooking, a few days ago I made some delicious empanadas, of plantains, it is worth mentioning that it is simple and economical, because occupy few ingredients, and you can do something fast and delicious.

Empanadas of Plantains.

Quantity: 6 servings

INGREDIENTS:

4 plantains.
8 Tablespoons wheat flour.
Salt to taste.
Mozzarella cheese to taste, (or any other cheese they prefer).
Necessary amount of oil for frying.

PREPARATION:

The first thing we have to do is cut the ends of each banana and then cut them in half to place them in a pot and bring them to a boil, for approximately 15 minutes or they can also be left until they feel soft when pierced, with a fork.

The next step is to remove the plantains from the pot where you boiled them and put them in a container to let them cool a little.
Then, remove the peels from each piece of plantains and place them in a bowl, using a fork, mash the plantains, until you obtain a thick purée; and with few lumps.

Then add the wheat flour (I did, it little by little to notice the consistency), put the salt and knead to mix well.

In this step I realized at the time of kneading, that the consistency was very dry and not very manageable, so I added two eggs, and continued kneading; and I managed to obtain a soft and manageable dough.

¡¡Now we are ready to start putting together the empanadas!!

We will take a piece of dough about the size of a tennis ball, and we will give it a spherical, shape by molding with the hands.
We put the plantains ball between two pieces of plastic paper to wrap food (without placing oil, as the dough, is not glued to the plastic or our hands).

Crush the ball with your hands, until you get a disc about half a centimeter thick.
We remove the paper that covers the piece, we add the mozzarella cheese in one of the halves of the disc (I used a little more than a spoonful of cheese).

The recommended thing in this step is not to add so much cheese, because there is a risk that the empanada opens and the filling comes out, you can also chop the cheese in squares instead of grating it.

Helping us with the plastic, we will raise the half without cheese and fold until it reaches the other half, we will seal the empanada pressing the edge with the tips of our fingers.