The little bit of olive in the filling offsets the sweetness of the plantains and raisins. You’ll find maduros—sweet or ripe plantains—with their black skins much easier to peel than their green, unripe brothers. If you find yourself with a little leftover hot sausage, crumble it up, add it to the filling, and enjoy.
Makes 3 cups, enough to fill ten 6-inch empanadas or thirty-six 3-inch empanadas.
- Fine sea or kosher salt
- 3 ripe, very black plantains, peeled and cut into 2-inch lengths
- ¼ cup plus 2 tablespoons raisins
- 1 ½ teaspoons dark rum
- ½ cup alcaparrado, roughly chopped or coarsely chopped pimiento-stuffed olives
- Freshly ground pepper
Boil the plantains in a medium saucepan of lightly salted water until they are very tender, about 20 minutes. Drain thoroughly.
While the plantains are cooking, toss the raisins and rum together in a small bowl.
Mash the plantains until smooth. Stir in the raisins and rum, then the alcaparrado or olives. Right before filling the empanadas, taste the filling and add salt and pepper if you think it needs it.