Banana Empanadas

Banana Empanadas

7
AUKALOU 1

"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

55 m servings 393 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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

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. T...

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

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. T...

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

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

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

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....

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