Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a bowl, combine 1 cup cornflour, ½ cup cornmeal, and ½ tsp sea salt; stir to blend. Make a well in the center, pour in ½ cup warm water and 1 tbsp coconut oil, then stir until the mixture comes together. Form into a tight ball, cover or leave in the bowl, and set aside for 20 minutes.
• While the dough rests, heat the remaining 1 tbsp coconut oil in a small saucepan over medium heat until melted. Add the 2 very ripe yellow plantains (chopped) and cook, stirring, until the plantains are softened and can be mashed. Reduce the heat and mash with a fork or potato masher until smooth. Stir in 1 tsp coconut sugar and ½ tsp cinnamon and mash/stir until evenly combined. Remove from heat and let the filling cool slightly.
• To shape each empanada: place the dough ball on one sheet of parchment paper. Break off a ½ cup–sized piece of dough, place it on the parchment, cover with a second sheet of parchment, and roll the dough flat to about ¼ centimeter thickness. Remove the top sheet.
• Cut rounds from the rolled dough using a circular lid or saucer. Gather any excess dough and return it to the dough ball in the bowl to reuse.
• Spoon about 2 tablespoons of the plantain mash onto the bottom half of each dough round, keeping the filling away from the edges. Use the parchment to fold the dough in half over the filling and press the edges firmly to seal (pinch or crimp with your fingers or a fork).
• Gently transfer each sealed empanada to the prepared baking sheet.
• Bake the empanadas for 25 minutes, until the dough is set and lightly golden. Let cool a few minutes before serving.