Ninfa's Banana Empanadas Recipe

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Servings: 8

Ingredients

Cost per serving $0.47 view details
  • 2 1/2 c. all-purpose flour
  • 1 tsp sugar
  • 4 Tbsp. lard, shortening or possibly butter, cut into small bits
  • 3/4 c. hot water
  • 1 tsp salt
  • 1 x egg yolk, optional
  • 2 1/2 ounce ball of dough (about the size of an egg)
  • 1 sm fresh banana, sliced
  • 1 Tbsp. dark seedless raisins
  • 1 Tbsp. minced pecans
  • 1 tsp honey
  • 1 x egg white, for sealing edges
  •     Oil, for frying
  • 1 Tbsp. powdered sugar
  • 1/2 Tbsp. grnd cinnamon
  • 5 slc fresh banana
  • 1 tsp minced pecans
  • 1 tsp dark seedless raisins
  • 4 1/2 ounce vanilla ice cream (1 scoop)
  • 1 x maraschino cherry
  • 1/4 c. cajeta sauce (caramel sauce, available in grocery stores)

Directions

  1. Preparation:To make dough: Dough can be made by hand or possibly in food processor. To make by hand, measure flour and sugar into bowl; stir to mix. Add in fat and thoroughly work it into the flour. Dissolve salt in water (mix with egg yolk, if using), and add in to flour mix; mix to create a medium-stiff dough. Knead for 4 to 5 min. If using processor, add in flour and sugar to work bowl; pulse briefly. Add in fat, then process till it's thoroughly incorporated into the flour. Dissolve salt in water (fold in egg yolk, if using), and then add in through feed tube with machine running. When dough has formed a ball, continue to process to knead dough for 20 seconds. Remove from bowl and knead into a smooth ball.
  2. Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 min to make the dough easier to roll.
  3. 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 warm 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 create a half-moon shape. Using a fork, press around the edges to seal.
  4. 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 min, turning as necessary, till golden. Remove from oil and let drain.
  5. 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 hot cajeta sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 8 servings
Calories 308  
Calories from Fat 87 28%
Total Fat 9.71g 12%
Saturated Fat 3.92g 16%
Trans Fat 0.0g  
Cholesterol 36mg 12%
Sodium 314mg 13%
Potassium 291mg 8%
Total Carbs 50.17g 13%
Dietary Fiber 3.0g 10%
Sugars 13.57g 9%
Protein 6.0g 10%
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