Salvadoran Sweet Milk Empanadas Recipe: How to Make Empanadas de Leche

The dough is made from very ripe plantains boiled and mashed until smooth, then combined with a bit of flour. The filling is a cinnamon-scented custard thickened with rice flour and sweetened with sugar and vanilla. After filling, the empanadas are lightly fried until golden and tossed in sugar for a delightful finish.

This recipe yields a shareable batch—serve them warm for the best texture and flavor.

For the plantain empanadas

• 8 ripe plantains, each cut into 3 pieces
• 1 cup all-purpose flour

For the leche poleada

• 2 tbsp rice flour
• 1 cup milk of choice
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 cinnamon stick

For frying and finishing

• 1 cup neutral cooking oil
• 1/2 cup sugar

• Place the cut plantains in a pot of water and boil for 12–15 minutes, until they are tender when pierced with a fork. Drain and allow them to cool slightly, then peel and remove the fibrous inner strand that can be tough.
• Mash the warm plantains with a fork or potato masher until smooth. Mix in the all-purpose flour until a soft dough forms. Set aside while you prepare the custard filling.
• In a small bowl, dissolve the rice flour in 1/4 cup of the milk. In a small saucepan, heat the remaining milk with the cinnamon stick, sugar, and vanilla over medium heat until warm. Gradually whisk in the rice flour mixture and continue stirring until the mixture thickens into a smooth custard, about 4–6 minutes. Remove the cinnamon stick and let the custard cool slightly so it is easier to handle.
• Take a small portion of the plantain dough and flatten it in your hand to make a disc. Spoon a dollop of the leche poleada into the center, fold the dough over the filling, and pinch the edges to seal, forming an empanada. Repeat until all empanadas are shaped.
• Heat the neutral oil in a skillet over medium-high heat until shimmering but not smoking. Fry the empanadas in batches, careful not to crowd the pan.
• Cook each empanada until golden brown on both sides, about 2–4 minutes per side depending on size and oil temperature. Adjust heat as needed so they brown evenly without burning.
• Remove the fried empanadas with a skimmer and drain on paper towels. While still warm, toss or sprinkle them with sugar so it adheres to the surface. Continue with the remaining empanadas.
• Serve warm and enjoy.

Notes