Cook the plantains

• Peel the ripe plantains and cut them into chunks.
• Boil in salted water until very tender, about 15 min.
• Drain well and mash into a smooth dough.

Make the cheesy beef filling

• Sauté the onion, garlic and bell pepper until soft.
• Add the ground beef and brown it, breaking it up.
• Stir in the tomato paste, cumin, paprika, salt and pepper, then fold in the mozzarella off the heat.

Shape the empanadas

• Let the plantain dough cool, then work in the flour until it holds together.
• Flatten portions of dough into discs on a floured surface.
• Spoon the beef filling in the centre, fold over and seal the edges.

Fry the empanadas

• Heat the oil to about 175 °C.
• Fry the empanadas in batches until deep golden, about 3 min per side.
• Drain on paper towels and serve warm.