PLANTAIN EMPANADAS

Peel, chop and boil plantain until fork tender. Drain and let cool slightly. Mash fully then add in starch and mix/knead together until it forms a rough, slightly tacky dough and set aside. Meanwhile add in all mushrooms, onion and pepper into a food processor or chop fine then sauté with the rest of filling ingredients until cooked through, taste and adjust for seasoning. Then build empanadas by pressing/rolling out a tennis ball size piece of dough between two pieces of parchment paper. Add a layer of cheese then filling, fold over and sell off edges, cut off excess. Fry in avocado oil on med-hi heat until golden on each side. Let drain on a paper towel lined tray and enjoy.