Grilled Chimichurri Plantain Stuffed Empanadas

Personal Anecdote and Strange Tangent

Picture yourself in a deserted island, surrounded by a dense tropical rainforest teeming with vibrant plantain trees. The air is thick with the aroma of grilling empanadas, and a mischievous monkey frolics in the distance, eyeing your plate with envy. Suddenly, you realize that these Grilled Chimichurri Plantain Stuffed Empanadas hold a secret power—a hidden ingredient that unlocks your ability to communicate with animals. As you take a bite, the flavors explode in your mouth, and you can't help but wonder if this unexpected ingredient is the key to unlocking a new, extraordinary world.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, chilled and diced
• ½ cup ice water
• 1 ripe plantain, peeled and diced
• 1 tablespoon olive oil
• ½ cup grated mozzarella cheese
• ¼ cup chimichurri sauce
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingertips to combine it with the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a few tablespoons at a time, mixing with a fork until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat. In a skillet, heat the olive oil over medium heat. Add the diced plantain and cook until golden and softened, about 5 minutes. Remove from heat and set aside.
4. On a lightly floured surface, roll out the dough to a thickness of about ⅛ inch. Use a round cookie cutter or a glass to cut out small circles.
5. Place a tablespoon of the cooked plantain in the center of each circle. Top with a teaspoon of chimichurri sauce and a sprinkle of grated mozzarella cheese.
6. Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
7. Brush the empanadas with the beaten egg wash. Grill for about 4-5 minutes per side, until the dough turns golden and crispy.
8. Remove from the grill and let them cool for a few minutes before serving. Enjoy these grilled chimichurri plantain stuffed empanadas with your favorite dipping sauce or chimichurri on the side.

Now, sit back, savor the deliciousness, and embrace the possibility that these unconventional ingredients might have the remarkable power to open doors to a world where monkeys are your confidants and empanadas are a passport to adventure.