Remove the peel from the plantain and cut it into pieces in 1 inch thick.

Use a spatula to soften the bananas to make them puree. Season with a touch of anise and salt to taste.

Add the corn flour little by little until you get a dough that can be manipulated easily. Let it rest for 5 min and knead again. Separate the dough into small balls.

Place a teaspoon of Sabrosano Oil on a non-stick plastic paper followed by a ball of dough. Spread the dough over the plastic paper to create something similar to a tortilla.

Place the grated cheese in the center and take care not to place too much to be able to close the pie. Cut off the excess dough with a small round bowl. Put to one side.

Heat the Sabrosano Oil in a medium frying pan and fry the empanadas until they take a golden color. Remove them from the frying pan and remove excess oil with a paper towel.

Serve and enjoy.