Name: Chocolate-Banana Empanadas
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 20 empanadas
Cuisine: european
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; 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

Directions

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:

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.

Chocolate-Banana Empanadas

Ingredients

Empanada Dough:

Directions

Empanada Dough:

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