Chocolate-Banana Empanadas (Tyler Florence) |
|
 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 20 |
|
Ingredients:
4 large ripe bananas |
2 tablespoons sugar |
1 teaspoon cinnamon |
1 recipe empanada dough, recipe follows |
4 ounces semisweet chocolate, broken in chunks |
confectionersÂ’ 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:
1. 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.
2. Empanada Dough:
3. 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.
4. 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.
5. 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.
6. 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.
|
|