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Salvadoran Empanadas de Leche

Salvadoran Empanadas de Leche are sweet, golden-fried plantain pastries filled with a warm vanilla custard known as leche poleada. Crispy on the outside, soft and pillowy on the inside, these traditional empanadas are a popular treat often enjoyed for breakfast or as an afternoon snack.
Made from ripe plantains boiled and mashed into a smooth dough, they’re stuffed with a thick, cinnamon-infused custard and then lightly fried until golden and coated in sugar. The result is a melt-in-your-mouth dessert that’s nostalgic, comforting, and deeply satisfying.
This recipe makes a perfect batch for sharing, whether for a family gathering or a sweet weekend indulgence. Serve warm for the ultimate treat.
Total Time1 hour
Course: Dessert, Snack
Cuisine: Central American, Salvadorian
Servings: 12 Empanadas

Equipment

Ingredients

For the plantain empanadas

  • 8 ripe plantains each cut into 3 pieces
  • 1 cup all-purpose flour

For the leche poleada

  • 2 tbsp rice flour
  • 1 cup milk of choice
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 cinnamon stick

For frying and finishing

  • 1 cup neutral cooking oil
  • 1/2 cup sugar

Instructions

  • Boil the plantains in water for 12–15 minutes until they are tender. Then allow them to cool, peel them, and remove the inner strand that holds the seeds, as it can be quite tough.
  • Mash the cooked plantains with a fork and mix in the all-purpose flour to form a dough. Set this aside while you make the leche poleada.
  • In a small mixing bowl, dissolve the rice flour in 1/4 cup of milk. Then in a small saucepan, warm the remaining milk with the cinnamon stick, sugar, and vanilla over medium heat. Slowly add the rice flour and milk mixture, whisking constantly until thickened into a custard (about 5 minutes). Remove the cinnamon stick once thickened.
  • Take a small amount of the plantain dough, flatten it in your hand, and add a spoonful of the leche poleada in the center. Fold the dough over the filling and seal the edges to form an empanada.
  • Heat the cooking oil in a pan over medium-high heat. Once hot, carefully fry the empanadas in the oil, working in batches to avoid overcrowding the pan.
  • Fry the empanadas until golden brown on both sides, about 2–4 minutes per side.
  • Remove them from the oil and drain on paper towels. Immediately coat them with sugar while they’re still warm, then repeat until all the empanadas have been fried and coated in sugar.
  • Enjoy!

Notes

  • Use very ripe plantains with mostly black skins—they’ll be sweeter and mash more easily.
  • Let the leche poleada cool slightly before filling to prevent it from leaking out.
  • These empanadas are best enjoyed fresh but can be reheated in a toaster oven for a crisp finish.