This chocolate banana empanada recipe is made with masa harina. These taste best when they are warm and fresh from the oven.
1 1/2 cups all-purpose flour
1 cup masa harina (corn flour)
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg with 1 tablespoon water for egg wash
4 large ripe bananas
2 tablespoons sugar
1 teaspoon cinnamon
4 ounces semi-sweet chocolate, broken into chunks
Powdered sugar for dusting
4 inch round cookie cutter
Microwave safe bowl
Step 1: In microwave safe bowl, melt butter in microwave; set aside to cool.
Step 2: In a large bowl, whisk together flour, masa harina, baking power, and salt.
Step 3: Stir in melted butter.
Step 4: Gradually add 1/2-3/4 cup water, working it with your hands to incorporate. Dough should be easy to handle, and not sticky.
Step 5: Form dough into ball, wrap with plastic wrap, chill for 30 minutes.
Step 1: In medium bowl, mash together bananas, sugar, and cinnamon. Do not mash smooth, leave small chunks of banana.
Step 1: Lightly flour work area and rolling pin. Divide dough in 1/2 so it will be easier to work with.
Step 2: Roll out dough to 1/8-inch thickness. Using a 4-inch cookie cutter, cut out 10 circles of dough; repeat with other 1/2 of dough.
Step 3: Spoon 2 tablespoons of filling into center of each circle, leaving a 1/2-inch border.
Step 4: Brush the edges with egg wash and then fold over dough, enclosing the filling and two or three chocolate chunks to form a semi-circle. Tightly seal edges by crimping with tines of a fork.
Step 5: Chill 30 minutes before baking.
Step 6: Preheat oven to 375 degrees F.
Step 7: Lightly coat cookie sheet with cooking spray.
Step 8: Place empanadas on cookie sheet and brush each one with egg wash. Using a fork, prick each empanada on top to let steam escape.
Step 9: Bake for 30 minutes, or until golden brown.
Step 10: Cool slightly, the dust with powdered sugar.
The chocolate banana empanada recipe makes about 20 empanadas.Tags: Chocolate Banana Empanada