Plantain Beef Empanadas Recipe

If you’re looking for a unique twist on traditional empanadas, these Plantain Beef Empanadas are about to become your new favorite recipe. Made with sweet ripe plantains and a flavorful seasoned beef filling, these golden hand pies combine sweet and savory flavors in every delicious bite.

Perfect for family dinners, appetizers, meal prep, or party snacks, this Plantain Beef Empanadas Recipe is easy to follow and delivers crispy edges, tender filling, and incredible flavor. Whether you’re already a fan of plantains or trying them for the first time, these homemade empanadas are guaranteed to impress.

Why You’ll Love These Plantain Beef Empanadas

Sweet and savory flavor combination
Crispy golden exterior
Packed with seasoned ground beef
Great for meal prep and freezing
Perfect as appetizers, snacks, or main dishes
Naturally gluten-free when made with plantain dough
Family-friendly and crowd-pleasing

What Are Plantain Beef Empanadas?

Plantain Beef Empanadas are a delicious variation of traditional empanadas that use mashed ripe plantains to create a naturally sweet dough. The dough is filled with savory ground beef, onions, garlic, and spices before being folded and baked or fried until golden brown.

The contrast between the sweet plantain crust and rich beef filling creates an unforgettable flavor combination that makes these empanadas stand out from classic recipes.

Ingredients for Plantain Beef Empanadas

For the Plantain Dough

4 large ripe plantains
1 tablespoon butter
1 teaspoon salt
½ cup cornmeal (optional for easier handling)
1 egg, beaten

For the Beef Filling

1 pound ground beef
1 tablespoon olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 small red bell pepper, diced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon oregano
Salt and black pepper to taste
2 tablespoons tomato paste
¼ cup beef broth
Fresh cilantro or parsley, chopped

Optional Additions

Shredded cheese
Diced olives
Jalapeños
Corn kernels
Green onions

Kitchen Equipment Needed

Large skillet
Mixing bowls
Potato masher
Baking sheet
Parchment paper
Fork
Measuring cups and spoons

How to Make Plantain Beef Empanadas

Step 1: Cook the Plantains

Peel the ripe plantains and cut them into chunks.

Place them in a large pot of water and boil for 15–20 minutes until fork-tender.

Drain thoroughly.

Step 2: Prepare the Dough

Transfer the cooked plantains to a mixing bowl.

Add butter and salt.

Mash until completely smooth.

Mix in the beaten egg and cornmeal if using.

Allow the dough to cool until easy to handle.

Step 3: Make the Beef Filling

Heat olive oil in a skillet over medium heat.

Add onions and bell peppers and sauté for 3–4 minutes.

Stir in garlic and cook for another minute.

Add ground beef and cook until browned.

Drain excess grease if necessary.

Mix in paprika, cumin, oregano, salt, pepper, tomato paste, and beef broth.

Simmer for 5 minutes until the mixture thickens.

Remove from heat and stir in fresh herbs.

Allow the filling to cool slightly.

Step 4: Assemble the Empanadas

Line a baking sheet with parchment paper.

Divide plantain dough into equal portions.

Flatten each portion into a small circle between sheets of parchment paper.

Place a spoonful of beef filling in the center.

Fold over to form a half-moon shape.

Press the edges firmly with a fork to seal.

Step 5: Bake

Preheat the oven to 400°F (200°C).

Arrange the empanadas on the prepared baking sheet.

Brush lightly with beaten egg.

Bake for 20–25 minutes until golden brown.

Step 6: Serve

Allow the empanadas to cool for a few minutes before serving.

Serve warm with your favorite dipping sauce.

Tips for Perfect Plantain Beef Empanadas

Use Very Ripe Plantains

The best plantains for this recipe should have yellow skins with black spots. Ripe plantains provide sweetness and mash more easily.

Cool the Filling

Warm filling can make the dough difficult to work with and may cause tearing.

Seal Carefully

Press the edges tightly with a fork to prevent the filling from leaking during baking.

Chill Before Baking

For cleaner shapes, refrigerate assembled empanadas for 15–20 minutes before baking.

Delicious Variations

Cheesy Plantain Beef Empanadas

Add shredded mozzarella or cheddar cheese to the beef filling.

Spicy Beef Empanadas

Mix diced jalapeños or hot sauce into the filling.

Ground Turkey Version

Replace ground beef with ground turkey for a lighter option.

Breakfast Empanadas

Fill with scrambled eggs, cheese, and cooked beef.

What to Serve with Plantain Beef Empanadas

These empanadas pair wonderfully with:

Garlic aioli
Avocado crema
Cilantro lime sauce
Fresh salsa
Pico de gallo
Side salad
Black beans and rice

Storage Instructions

Refrigerate

Store leftovers in an airtight container for up to 4 days.

Freeze

Arrange uncooked or cooked empanadas on a tray and freeze until solid.

Transfer to freezer-safe bags and store for up to 3 months.

Reheat

Bake at 350°F (175°C) for 10–12 minutes until heated through.

Frequently Asked Questions

Can I make Plantain Beef Empanadas ahead of time?

Yes. You can assemble them up to one day in advance and store them in the refrigerator until ready to bake.

Can I fry them instead of baking?

Absolutely. Fry in hot oil at 350°F until golden brown and crispy.

Why is my plantain dough sticky?

The plantains may contain extra moisture. Mix in a little cornmeal until the dough becomes easier to handle.

Can I use frozen plantains?

Yes. Thaw completely and drain excess moisture before mashing.

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