How to cook savory plantain empanadas

Chop very ripe plantains

Boil plantains in water with kosher salt

If applicable, defrost your chicken

Remove plantains from boiling water when the flesh extends beyond the skin and the skin is super tender

Cut plantain in half, and remove the seed stem. Thereafter, remove the skin

Season with salt (I prefer Lawry's) and mash. Set aside to cool (cover with aluminum foil

Cube chicken

Season chicken as you desire, but curry powder provides Caribbean flair

Add a bit of olive oil and Worcestershire sauce and stir well

Sautée chicken with oil (coconut is recommended)

Chop olives and set aside

Sautée chicken until cooked completely

Whip eggs and pour into chicken while it is cooking

Make patty of plantain mash and place small amount of chicken mixture in it. Cover with more plantain mash ...work into a ball. Place in greased baking sheet or pan.

Brush empanadas with egg wash. Place pan in oven (preheated to 450).

Flip over when tops become brown, rub oil on tops (other side)

Take out of oven and enjoy!