Banana Empanadas

    I love banana empanadas and I wanted to see if I could make them. This is what I came up with and I wanted to share. They're pocket pies. You can make them with other fresh fruits (peaches, apples, apricots, pears, etc.) or with canned fruit filling. The good thing about bananas is that you don't have to add any sugar and the empanadas still taste great.


    1 person made this

    Ingredients
    Serves: 8 

    • 1/4 cup raisins
    • 2 1/2 cups plain flour
    • 1/2 teaspoon salt
    • 3/4 cup shortening
    • 2 tablespoons plain yogurt
    • 1/2 cup cold water
    • 4 large ripe bananas, coarsely diced
    • 1/2 teaspoon ground cinnamon, or to taste
    • 1 tablespoon cold water
    • 1 egg white

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Soak raisins in hot water for 30 minutes. Preheat the oven to 220 degrees C.
    2. In a large bowl, mix together the flour and salt. Mix in shortening using a fork, until the entire mixture is in pea-sized pellets. Stir in yogurt and just enough of the 1/2 cup of cold water to hold it together in a dough.
    3. Roll out dough to a square 6mm in thickness. Use a knife to cut into four 20 x 20cm squares. Don't worry if they aren't perfect.
    4. Drain the raisins then mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto half of each square, leaving at least 1cm of dough exposed at the edge to seal the edges.
    5. Fold the dough over the fruit and pinch the edges together. Make sure that they are secure.
    6. Place empanadas on a baking tray. Whisk together 1 tablespoon of cold water and egg white then brush over the tops.
    7. Bake for 30 minutes in the preheated oven, or until golden brown.

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