Banana Empanadas Food

BANANA-BLACK BEAN EMPAñADAS

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.

CLASSIC EMPANADAS

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
• Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
• Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
• Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
• Bake in the preheated oven until golden, 15 to 20 minutes.

CHILEAN EMPANADA

Steps:

• Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
• Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
• Bake in the preheated oven until golden brown, about 25 minutes.

BANANA EMPANADAS

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.

NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS

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.

CHOCOLATE-BANANA EMPANADAS

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.

BANANA EMPANADAS RECIPE - (4.4/5)

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 NUTELLA EMPANADAS ( EMPANADAS DE PLATANOS Y CHOCOLATE)

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.

DULCE DE LECHE BANANA EMPANADAS WITH WALNUTS

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.

CHOCOLATE-BANANA EMPANADAS

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.

AIR-FRIED CHOCOLATE-BANANA EMPANADAS WITH CINNAMON WHIPPED CREAM

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.

BANANA BLACK BEAN EMPANADAS

Steps:

• Heat oil in heavy medium skillet over high heat. Add banana and saute until golden, about 1.5 minutes. Using a slotted spoon, transfer banana to paper towels to drain. Add onion to skillet, saute for 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 degrees. Roll out each puff pastry sheet on floured surface to 14" square. Cut each into 9 squares. Place 1 heaping tablespoon of bean filling in center of squares. Sprinkle each mound of filling with cheese, then top with bananas, dividing equally.
• Brush edges of squares with egg glaze. Fold 1 corner over filling to opposite corner, forming a triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet that has been covered with a nonstick cooking spray. Brush tops with remaining egg glaze and bake until golden brown, about 12-15 minutes. Serve hot!