Red Bean Plantain Empanadas

Flakey Crust

1 cup all-purpose flour
1 dash salt
2 tablespoons non-dairy margarine
2 Tablespoons shortening
1/4 cup water

Filling

2 Tablespoons Coconut Oil
1/2 Cup Onion, chopped
1 Garlic Clove, chopped
1 Cup Cooked Red Bean
2 Ripe Plantains
1 Tomato, skinned and diced
2 Tablespoons Scallions
2 Tablespoons Cilantro

In a large bowl, combine flour and salt. Cut in margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball.  Cover ball and refridgerate while you prepare the filling

Heat oil in skillet over medium heat.

Add onions and cook for 10 minutes stirring occasionally until soft and translucent. Add garlic, cook 2 minutes. Mix in plantains and simmer for about 5-10 then add beans and tomatoes and simmer another 5 min. Add scallions and cilantro then set aside to cool.

Grab your dough, separate and roll into six, or twelve if you want mini, balls. Grab a dough ball and roll out into flat cirlce. Spoon filling into the middle of the circle. Fold over making a half circle and press edges together. Use a fork to press edges, place into baking sheet covered with parchment paper and brush the top of the pattie with melted margerine.

Bake at 375 for 20 Minutes.