Banana Empanadas

Banana Empanadas

 

Empanada Dough

Ingredients:

3 cups flour (2 cups allpurpose 1 cup whole wheat)

1 teaspoon salt

1/2 cup cold water

2 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
 3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
 6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours

Banana Filling

Ingredients

3 cups sliced bananas

2 tablespoons light or dark brown sugar

1 teaspoon ground cinnamon

Directions

Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
Unroll pie crusts onto a flat surface.

Using a ring mold, make circles in the dough. Put the banana mixture on the dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.