Food Network: Chocolate-Banana Empanadas

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Chocolate-Banana Empanadas
Recipe courtesy Tyler Florence

Ingredients
4 large ripe bananas
2 tablespoons sugar
1 teaspoon cinnamon
1 recipe empanada dough, recipe follows
4 ounces semisweet chocolate, broken in chunks
Confectioners’ sugar, for dusting

Instructions
Mash the bananas, sugar, and cinnamon together in a
mixing bowl until creamy, but not completely smooth – you should still have
pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the

empanada pastry circles and stick a piece of chocolate on top. Form and bake the
empanadas as directed in the recipe. Dust with confectioners’ sugar and serve
hot.

Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

In a large bowl, sift together the flour, masa harina,
baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4
cup of water, working it in with your hands to incorporate; the dough should be
easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and
chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be
easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie
or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle,
leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the
dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the

edges by crimping with the tines of a fork. Chill at least 30 minutes before
baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet
and brush the tops with additional egg wash. Using a fork, prick a few holes in
the top of the empanadas for steam to escape. Bake for 30 minutes, until the
pastry is golden brown.