Sweet Plantain and Chocolate Empanaditas

Sweet Plantain and Chocolate Empanaditas

Empanaditas–small sweet or savory turnovers are popular throughout Spain and Latin America.

1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
2 tablespoons fat-free sweetened condensed milk

2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
Cooking spray

Remaining ingredients:
5 teaspoons 2% reduced-fat milk, divided
1/4 cup granulated sugar
1/4 cup semisweet chocolate minichips

Preheat oven to 400. To prepare filling, cook plantain in boiling water 10
minutes or until tender; drain. Combine plantain and condensed milk in a
bowl, and mash with a potato masher. Set aside.

To prepare the dough, lightly spoon flour into dry measuring cups; level
with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a
whisk until well blended to form a slurry. Combine 1 1/2 cups flour,
powdered sugar, and salt in a bowl; cut in shortening with a pastry blender
or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a
fork until moist.

Gently press dough into a 4-inch circle on 2 lengths of heavy-duty plastic
wrap; cover with additional overlapping plastic wrap. Roll dough, still
covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until wrap can
be easily removed. Remove wrap; place dough on a lightly floured surface.
Cut dough into 24 circles using a 3-inch round cutter.

Place circles on a baking sheet coated with cooking spray, and lightly
moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into
each circle. Fold dough over filling; pinch edges together to seal. Brush
the tops of dough evenly with 1 tablespoon 2% milk; sprinkle evenly with
granulated sugar.

Bake at 400 for 17 minutes or until lightly browned. Combine the chips and 2
teaspoons 2% milk in a small bowl, and microwave on high for 30 seconds;
stir until smooth. Drizzle melted chocolate over empanaditas.

Serve warm.

Yield 2 dozen