Instructions
- If using arepa flour, mix flour, water, and salt in a bowl until a soft dough forms. Knead for 5 minutes. Let rest for 15 minutes.
- Peel and slice the plantains into 1-inch thick rounds.
- Heat vegetable oil in a skillet over medium heat. Fry the plantains until golden brown and softened, about 5-7 minutes per side. Remove from pan and mash well.
- Divide dough into 12 equal portions. Roll each portion into a thin circle (about 5-6 inches in diameter).
- Place a spoonful of mashed plantains and a sprinkle of mozzarella cheese in the center of each circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges together tightly to seal. You can use a fork to crimp the edges for a decorative finish and to ensure a tight seal.
- Heat vegetable oil in a large skillet over medium heat. Fry the empanadas until golden brown and crispy, about 3-4 minutes per side. Alternatively, bake at 375°F (190°C) for 20-25 minutes.
- Remove from the skillet or oven and let cool slightly before serving.