Place a large pot on your stove on medium high heat.

Slice the peeled plantains in half and place in the water. Cook for 25 to 30 minutes. Remove from the water and place the plantains in your food processor. Pulse until smooth.

Remove the dough from the food processor and place in a bowl and let sit for 4 minutes. It will firm up. Pinch a golf ball size of dough and place between two sheets of parchment paper. Roll until you have a 6″ diameter circle.

Place whatever filling you want inside. Fold the dough in to a half circle pinch the seams. Repeat until you have used all the dough and set aside.

In a frying pan, heat the coconut oil and the place the empanadas in two at time and frying until golden brown, roughly 3 to 4 minutes and flip and repeat. Remove from the pan and place on a paper towel. Repeat until all the empanadas are cooked.