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1
Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet.
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2
Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes.
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3
Set aside to cool.
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4
Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces.
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5
Peel and core the remaining 2 quinces and cut each into 8 wedges.
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6
Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice.
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7
Melt the butter in a small saucepan over moderate heat.
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8
Add the brown sugar and cook, stirring, until the sugar has melted.
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9
Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine.
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10
Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes.
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11
Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes.
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12
Drain the quince wedges and add to the pan.
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13
Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes.
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14
Remove the pan from the heat, stir in the walnuts and let cool.
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15
(The stuffing can be make a day in advance and refrigerated).
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16
Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains.
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17
Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended.
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18
Wrap in plastic and refrigerate about 2 hours.
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19
To assemble: Roll 2 tablespoons of the dough between your palms to form a ball.
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20
Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center.
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21
Place another plastic bag over the dough and press to form a 3 1/2inch circle.
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22
Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce.
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23
Fold over to enclose the quince and press the edges to seal.
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24
Place the stuffed empanadas on a platter and chill at least 30 minutes.
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25
Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes.
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26
With a slotted spoon, remove from the oil and drain on paper towels.
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27
Sprinkle with powdered sugar and serve hot.
