Banana Empanadas Recipe - Allrecipes.com
  • READY IN 55 mins

Banana Empanadas

Recipe by  

"I love banana empanadas and I wanted to see if I could make them. This is what I came up with and I wanted to share. They're pocket pies. You can make them with other fresh fruits (peaches, apples, apricots, pears, etc.) or with canned fruit filling. The good thing about bananas is that you don't have to add any sugar and the empanadas still taste great. If you use other fresh fruits you may want to consider adding about 1 tablespoon of sugar to the inside of each pocket. You may also sprinkle them with cinnamon-sugar as soon as they come out of the oven."

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Ingredients Edit and Save

Original recipe makes 4 empanadas Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Soak raisins in hot water for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix together the flour and salt. Mix in shortening using a fork, until the entire mixture is in pea-sized pellets. Stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.
  3. Roll out dough to a square 1/8 inch in thickness. Use a knife to cut into four 8x8 inch squares. Don't worry if they aren't perfect. Drain the raisins, and mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. Fold the dough over the fruit, and pinch the edges together. Make sure that they are secure. I like to roll the excess dough up around the edges and then pinch it until it's thin again. You'll want to have about a 1/2 inch closure in the end. You can trim the edges a bit to make them more aesthetically pleasing. Place empanadas on a baking sheet. Whisk together 1 tablespoon of cold water and egg white; brush over the tops.
  4. Bake for 30 minutes in the preheated oven, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2007

Try sprinkling lemon juice over the bananas. Lemon juice is used on fresh fruit to prevent it from turning unsavory colors.

 
Most Helpful Critical Review
Aug 07, 2006

I made mini banana empanadas for this one. I halved the recipe because I only had two bananas and I still had tons of filling left over. When baked, the filling becomes an unsavory gray color. Though these had a decent taste, I would not make these again and could not serve them if I had company over for dinner.

 

9 Ratings

May 18, 2008

Too much filling, but great. Very good taste, not too much breading and the middle is so simple - I ate it straight.

 
Oct 12, 2010

Good dough recipe, but the finished product was rather bland. I'd recommend either adding a little banana liquor to the filling or some vanilla icing to the top

 
Dec 25, 2008

Really, really good! I used the lemon juice as suggested - will make again.

 
Jun 28, 2011

This was just alright, it wasn't very sweet so I drizzled honey over it and had some vanilla ice cream with it. I think maybe a different kind of fruit would be much much better then the banana. Ill try it again with apples or something and see how that goes.

 
Apr 08, 2012

i soaked the raisins in rum and added a few chocolate chips. was a nice not too sweet dessert!

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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