Baked Sweet Plantain and Cheese Empanadas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Golden baked empanadas stuffed with sweet ripe plantains and melted cheese, a delightful blend of sweet and savory flavors. This Latin American-inspired recipe (vegetarian), ready in about 65 minutes, turns ripe plantains, shredded mozzarella cheese, all-purpose flour into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and sliced ripe plantains
• 1 cup shredded mozzarella cheese
• 2 cups all-purpose flour
• 6 tbsp cold, cubed unsalted butter
• 1/3 cup cold water
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 large, beaten for egg wash egg

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet over medium heat, cook 2 medium peeled and sliced ripe plantains with 1/4 tsp ground cinnamon for 5-7 minutes until soft and golden, stirring occasionally. Mash roughly and set aside to cool.
2. Step 2: To make the dough, whisk 2 cups all-purpose flour and 1/2 tsp salt in a bowl. Cut in 6 tbsp cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Step 3: Gradually add 1/3 cup cold water, mixing until dough comes together. Form into a ball, wrap in plastic, and chill for 20 minutes.
4. Step 4: On a floured surface, roll dough to 1/8-inch thickness. Cut into 5-inch circles. Place a spoonful of mashed plantain and 2 tbsp shredded mozzarella cheese in the center of each circle.
5. Step 5: Fold dough over filling to create a half-moon shape. Press edges firmly with a fork to seal. Brush each empanada with beaten egg for a shiny crust.
6. Step 6: Arrange empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown and puffed. Serve warm as a sweet-savory snack or appetizer.