BANANA EMPANADAS
Recipe courtesy Robin Miller, 2007 Show: Quick Fix Meals with Robin Miller Episode: Sensational Salads
Provided by PugMomma Brenda
Categories Tarts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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 pie 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.
Nutrition Facts : Calories 451.4, Fat 21.1, SaturatedFat 6.8, Sodium 411.6, Carbohydrate 64.1, Fiber 3.9, Sugar 23.1, Protein 4
DULCE DE LECHE BANANA EMPANADAS WITH WALNUTS
Dulce de leche, crushed walnuts and a mashed banana create the sweet stuffing of these oven-baked dessert empanadas.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 9
Number Of Ingredients 7
Steps:
- PREHEAT oven to 450° F and grease baking sheet.
- MIX mashed banana, 3 tablespoons dulce de leche and walnuts in a small bowl.
- ROLL out pie dough on a floured surface and extend with rolling pin to approximately 12-inches in diameter. Cut out 3-inch circles with cookie cutter or rim of a small bowl.
- PLACE 1½ heaping tablespoons of dulce de leche mixture. Brush dough circle edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheet; brush with egg and prick a few holes with fork.
- BAKE for 12-15 minutes or until golden. Sprinkle with sugar and drizzle with remaining dulce de leche.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BANANA EMPANADAS
You might usually picture empanadas as savory, but these Spanish-inspired dessert empanadas show just how good they can be sweet! Pillsbury™ Honey Butter Biscuits make the perfect vehicle for a warm banana filling in this Banana Empanadas recipe. Drizzle with chocolate fudge topping and sprinkle with coconut flakes for an impressive presentation.
Provided by Pillsbury Kitchens
Categories Dessert
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place on cookie sheet.
- Place 5 banana slices on center of each round; top each with 1 1/2 teaspoons coconut. Fold dough in half over filling; press with fork to seal.
- Bake 10 to 14 minutes or until golden brown.
- Place on individual serving plates; drizzle with warm topping. Sprinkle with additional coconut. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Empanada, Sodium 400 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE-BANANA EMPANADAS
Provided by Tyler Florence
Categories dessert
Time 2h40m
Yield 20 empanadas
Number Of Ingredients 13
Steps:
- 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.
- 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.
NEW MEXICO FRUIT EMPANADAS
Steps:
- Preheat the oven to 325 degrees F.
- For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
- For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
- Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.
AIR-FRIED CHOCOLATE-BANANA EMPANADAS WITH CINNAMON WHIPPED CREAM
Sweet dessert empanadas, full of melty chocolate and creamy banana, are made in the air fryer and topped with cinnamon whipped cream for an easy dessert that's sure to impress.
Provided by Allrecipes
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Whisk together egg and water in a small bowl.
- Place an empanada disc on a work surface. Place 1 tablespoon chocolate chips in the center of dough and top with 1/2 banana. Brush edges of empanada disc with egg mixture and fold in half, firmly pinching the edges to seal. Place on a baking sheet. Repeat process with remaining empanada discs, bananas, and chocolate chips.
- Brush empanadas with milk and sprinkle with turbinado sugar. Place 3 to 4 empanadas in a single layer, being careful not to overcrowd, in the air fryer basket.
- Cook in the air fryer until golden brown, 6 to 7 minutes. Remove to a platter and repeat with remaining empanadas.
- Meanwhile, whip cream in a medium bowl with an electric mixer until soft peaks form. Add powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon; whip until stiff peaks form. Top warm empanadas with cinnamon whipped cream and sprinkle with additional cinnamon.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 15.4 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 198.7 mg, Sugar 16.4 g
BANANA NUTELLA EMPANADAS ( EMPANADAS DE PLATANOS Y CHOCOLATE)
Make and share this Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate) recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, mix banana and Nutella until combined (it will thicken and become stiff).
- Set aside.
- Divide dough in half.
- Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.
- Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
- Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout.
- Brush outer perimeter with water and fold dough to make a closed pocket.
- Press edges together with fork.
- Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes.
- Preheat oven to 400F and bake empanadas until golden, about 20 minutes.
- Serve warm with cinnamon ice cream or whipped cream, if desired.
NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS
A luscious dessert from Mama Ninfa, founder of the popular Ninfa's Restaurants as published in the San Antonio Express News. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- To make dough: Measure flour and sugar into bowl; stir to mix.
- Add fat and thoroughly work it into the flour.
- Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
- Knead for 4 to 5 minutes.
- Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to rest.
- For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter (use a tortilla press, if available).
- Place on a hot pan and cook briefly on one side.
- On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
- With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
- Press around the edges to seal with a fork.
- Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
- Fry empanadas for 2 minutes, turning as necessary, until golden brown.
- Remove from oil and let drain.
- Sprinkle powdered sugar over top, then cinnamon.
- Garnish with banana slices, pecans, and raisins.
- Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta (caramel) sauce.
BEEF & CHORIZO EMPANADAS
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Provided by Tilly Amore
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
BANANA EMPANADAS RECIPE - (4.4/5)
Provided by cwaldron09
Number Of Ingredients 14
Steps:
- Place flour, salt and sugar in the bowl of a food processor and pulse till incorporated. Add the butter and pulse for about 10 seconds, until the mixture looks like crumbs. Add the egg yolk and pulse. With the food processor running, add the water in a slow drizzle until it comes together in a ball. Take care not to get the dough too wet. Place the ball of dough on plastic wrap and flatten into a disk. Wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen. Preheat the oven to 400 degrees. Roll out the dough and use a 4 inch cutter, you should have about 1 dozen disks. Place on parchment paper or silicone baking mat to ready for filling. Cut bananas into 1/2 inch pieces and toss in brown sugar in a bowl. Place a heaping tablespoon in the center of each disk. If you are using jackfruit, place a small amount in the center as well. Brush the edges with egg white and fold the dough over the filling, pressing the edges shut. Crimp with a fork to seal. Return to refrigerator for several minutes if the dough has softened considerably. Whisk together the egg yolk and milk and lightly brush the empanadas just before baking. Place in oven and bake for about 20 minutes, or until the dough is a golden brown. Best served immediately, when piping hot.
BANANA-BLACK BEAN EMPAñADAS
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Provided by Diane Brown Savahge
Categories Bean Appetizer Bake Banana Bon Appétit Los Angeles California Sugar Conscious Kidney Friendly
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
- Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.
CHOCOLATE-BANANA EMPANADAS
These are almost like my Grandmother's fried pies. If you want to try something a little different - add a little peanut butter to the filling. Tastes like Reese's Pieces!
Provided by Witch Doctor
Categories Dessert
Time 2h40m
Yield 20 Empanadas
Number Of Ingredients 12
Steps:
- 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.
- For the 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.
Nutrition Facts : Calories 157.2, Fat 8.2, SaturatedFat 4.9, Cholesterol 22.8, Sodium 140.7, Carbohydrate 20.8, Fiber 2, Sugar 4.7, Protein 2.9
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