Spiced Plantain Empanadas
Crispy, golden empanadas filled with sweet plantain and spices, perfect as a savory-sweet snack or appetizer. This Caribbean-inspired pasta recipe, ready in about 45 minutes, pairs plantains, olive oil, cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 ripe, peeled, and mashed plantains
- 1/4 cup olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup flour
- 2 large eggs
- 1/4 cup, melted salted butter
- as needed flour for dusting
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix the mashed plantains with olive oil, cinnamon, nutmeg, and salt until smooth.
- Step 2: In another bowl, whisk the eggs and melted butter until well combined. Add the flour and mix until a dough forms.
- Step 3: Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball into a disc, then spoon 2 tbsp of the plantain mixture onto the center.
- Step 4: Fold the dough over the filling, pressing the edges together to seal. Dust with flour and place on a baking sheet.
- Step 5: Bake at 375°F (190°C) for 20-25 minutes until golden and crispy. Let cool slightly before serving.
