-
1
In medium fry pan over medium-high heat, heat 1 tablespoon of the vegetable oil.
-
2
Add chopped plantain and saute until golden and slightly softened, about 5 minutes.
-
3
Transfer plantains to a bowl and set aside.
-
4
Heat remaining 1 tablespoon oil in the saute pan and add onion.
-
5
Saute until golden, about 4 minutes.
-
6
Add beans, cilantro, cumin, and cayenne and saute until mixture is heated and flavors are blended, about 5 minutes.
-
7
Add lime juice and season with salt.
-
8
Remove from heat.
-
9
Using a potato masher, mash bean mixture until it forms a coarse paste.
-
10
Transfer to a bowl and set aside to cool.
-
11
Add plantains to bean mixture and stir to combine.
-
12
Line two baking sheets with parchment paper.
-
13
In a small bowl, whisk together egg and milk to make egg wash.
-
14
Spread one sheet of puff pastry on a lightly floured surface.
-
15
Dust pastry lightly with flour and, using a rolling pin, roll into a 14-inch square.
-
16
Using a sharp paring knife, trim dough edges.
-
17
Cut dough into four equal squares.
-
18
Using a pastry brush, brush edges of each square lightly with egg wash. Place 1/4 cup of cooled filling on each square and sprinkle with 2 tablespoons of queso fresco and 1 1/2 teaspoons of butter.
-
19
Fold dough in half to form a triangle.
-
20
Seal edges by pressing them together with the tines of a fork.
-
21
Transfer to a baking sheet.
-
22
Poke a few holes in the top of each empanada with the tip of a paring knife.
-
23
Repeat with remaining sheet of puff pastry and remaining filling.
-
24
Cover the baking sheets with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly.
-
25
Meanwhile, heat the oven to 400 degrees F.
-
26
Remove empanadas from the refrigerator and remove plastic wrap.
-
27
Brush top of each empanada with egg wash.
-
28
Bake until golden brown and flaky, 20 minutes.
-
29
Transfer to a wire cooling rack to cool slightly.
-
30
Serve warm, with tomatillo salsa or sour cream on the side.
