Favorite Menu Banana Empanadas :: Best Family Recipes

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Banana Empanadas

"I love banana empanadas and I wanted to peer if I may want to cause them to. This is what I got here up with and I wanted to share. They're pocket pies. You could make them with other fresh fruits (peaches, apples, apricots, pears, and so forth.) or with canned fruit filling. The suitable element about bananas is which you do not should add any sugar and the empanadas nevertheless flavor wonderful. If you operate other clean culmination you can want to keep in mind adding about 1 tablespoon of sugar to the inside of each pocket. You may additionally sprinkle them with cinnamon-sugar as soon as they come out of the oven."

Ingredients :

1/4 cup raisins
2 half cups all-cause flour
half teaspoon salt
3/four cup shortening
2 tablespoons simple yogurt
half of cup bloodless water
four large ripe bananas, coarsely chopped
half of teaspoon ground cinnamon, or to taste
1 tablespoon cold water
1 egg white

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Soak raisins in warm water for half-hour. Preheat the oven to 425 degrees F (220 tiers C).
In a huge bowl, blend together the flour and salt. Mix in shortening using a fork, till the entire aggregate is in pea-sized pellets. Stir in yogurt, and just sufficient of the 1/2 cup of cold water to maintain it together in a dough.
Roll out dough to a rectangular 1/8 inch in thickness. Use a knife to cut into four 8x8 inch squares. Don't worry in the event that they aren't ideal. Drain the raisins, and mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto 1/2 of every rectangular, leaving as a minimum 1/2 inch of dough exposed at the edge to seal the rims. Fold the dough over the fruit, and pinch the rims together. Make certain that they're steady. I want to roll the excess dough up round the edges after which pinch it until it is thin again. You'll want to have about a half inch closure ultimately. You can trim the rims a chunk to cause them to extra aesthetically appealing. Place empanadas on a baking sheet. Whisk collectively 1 tablespoon of bloodless water and egg white; brush over the tops.
Bake for 30 minutes in the preheated oven, or until golden brown.

Notes :

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