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Start by peeling the plantains and placing them in a pot. Cover them with water and boil for about 10 minutes until they become soft.
Once cooked, drain the water and mash the plantains using a fork.
Incorporate the cornstarch and icing sugar into the mashed plantains, mixing thoroughly.
Allow the mixture to rest at room temperature for 20 minutes.
Divide the plantain dough into 4 equal portions and shape them into balls.
Take one ball and wrap it in cling film, then flatten it with a dish to form a disc.
Place a square of dark chocolate in the center of the disc, fold it in half, and press the edges together to seal the chocolate inside.
For a better seal, you can use a fork to crimp the edges of the empanada.
Heat olive oil in a frying pan and fry the empanadas until they are golden brown on both sides.
Alternatively, you can air fry or bake the empanadas in the oven.
Before serving, dust the empanadas with icing sugar and enjoy!