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Green Plantain Empanadas with Spinach-Manchego Filling
Recipes courtesy of Latin Evolution by Jose Garces, published by Lake Isle Press, Inc.
Ingredients
| 1/4 cup plus 1 tablespoon unsalted butter | 1 tablespoon vegetable oil | |
| 1/4 cup plus 1 tablespoon all-purpose flour | 5 cloves roasted garlic | |
| 1 1/2 cups and 1 tablespoon whole milk | 2 ounces manchego cheese, grated | |
| Kosher salt | 8 cups vegetable oil, for frying | |
| 1 green plantain | 1/2 cups artichoke escabeche | |
| 1/4 pound baby spinach | 10 flat-leaf parsley leaves | |
| 2 cloves garlic, minced |
directions
Total:
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In a medium saucepan, melt butter over low heat. With a rubber spatula, stir in flour. Continue to cook over low heat for 2 minutes, stirring several times. Stir in 1 cup of the milk, cooking over low heat until mixture thickens, about 5 minutes. Stir in remaining 1 1/2 cups of milk. Continue to cook over low heat stirring regularly until smooth. Season with salt. Béchamel can be refrigerated for up to 1 week.
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