Honduran Banana Empanadas

The Honduran cuisine is quite varied, as it contains pre-Hispanic, Spanish, Creole and, to some extent, African, as is typical in the Caribbean area.
Honduran Lacocinatradicional losmariscosy is strongly dominated by corn, which is uncultivoautóctono part of the food base of prehistoric peoples of Mesoamerica who inhabited the region.
Today I leave a sweet recipe typical of this beautiful Caribbean country, plantain empanadas.

ingredients:
     3 very ripe bananas no
     3 tbsp. cornstarch
     3 egg yolks
     3 tbsp. sugar
     1/2 teaspoons vanilla
     1 lt. milk
     oil
     Pinch of salt

They get to cook the bananas, when they are soft, drain well, made ​​a puree, add one pintita salt.
Apart liquefy the remaining ingredients (cornstarch, egg yolks, sugar, vanilla and milk) to prepare the poleada, secocinay is stirring constantly, until it is, it is rather hard. Cool, at least tibia.
He begins to heat the oil, while they form balls with the mashed banana, as with 3 tablespoons, become hollow and made ​​him the poleada, close and flatten, throwing alaceitebien are hot, brown them on both sides, if desired then overflow into sugar.
These patties can also be made with black beans and fried instead of poleada. Served hot or cold.