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INGREDIENTS
Yields: 20 servings
Portion: 1 empanada
- 510 g Wheat Flour
- 450 g Unsalted Butter
- 6 Medium Plantains
- 120 ml Maple Syrup
- 4 g Salt
- 90 g Seedless Raisins
- 3 ⅛ tbsp. Rapeseed oil
- 50 g Hazelnuts
- 60 g Icing Sugar, for dusting
- 340 gr. Nutella®
PREPARATION
Prepare your favourite pastry recipe.
Prepare the maple syrup and sweetened plantain purée: Boil water with the salt.
Add the plantains and simmer for 10 minutes until fork tender.
Drain. Purée the plantains in a ricer.
Add the puréed plantains to a mixer with a wire whisk.
While on slow speed, add the raisins, hazelnuts, butter and maple syrup until well incorporated.
Scrape down the bowl and mix for another 30 seconds.
Do not over-mix. Then set the mixture on a wire rack to cool to room temperature.
On a lightly flour-dusted cutting board, divide the pastry into 20 servings of 70 g portions.
Roll out the dough into 10-cm diameter rounds.
Place 120 g of the maple syrup sweetened plantain purée in the centre of the pastry circles.
Fold over one side of the pastry circle to form a semi-circle.
Use a fork to seal the outside edges.
Deep fry the pasties until they are golden brown and float: 6-10 minutes.
Place onto a plate.
Decoratively pipe lines of Nutella® over the pasties and top with icing sugar.
