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how to make banana empanadas

Banana Empanadas

Author Vianney Rodriguez

Ingredients

  • Filling:
  • 4 cups sliced bananas
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • In a large bowl combine sliced bananas, sugar, cinnamon and vanilla extract. Stir to coat banana slices evenly; set aside until ready to use.
  • Empanada Dough:
  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 cup warm milk

For egg wash: 1 egg beaten 1 tablespoon milk

  • powdered sugar

Instructions

  1. For empanada dough:

    To a food, processor add flour, sugar, baking powder and salt. Pulse to combine.

    Add shortening, pulse to combine.

    Slowly add milk, process until dough comes together.

    Turn out onto a lightly floured work surface; knead until smooth.

    Cover; let rest 30 minutes in the fridge before using.

  2. Assemble Empanadas:

    Preheat oven to 350 degrees.

    Roll out the chilled dough on a lightly floured surface.

    Using glass cut out round disc shapes for empanadas.

    Spoon banana filling in center of each empanada disc.

    Fold, seal with a fork then place on a baking sheet.

    Brush with egg wash.

    Bake for 18-20 minutes or until golden brown.

    Cool completely, dust with powdered sugar.

Recipe Notes

Makes 14-16 empanadas