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.
INGREDIENTS (for 8 servings):
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup shortening
- 2 tablespoons plain yogurt
- 1/2 cup cold water
- 4 large ripe bananas, coarsely chopped
- 1/4 cup raisins, soaked in hot water and drained
- 1/2 teaspoon ground cinnamon, or to taste
- 1 tablespoon cold water
- 1 egg white
Preheat the oven to 425 degrees F (220 degrees C).
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. Divide into two pieces, and pat into balls.
Roll out one piece of dough at a time 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. In a medium bowl, mix together the raisins 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. Make a few 1 inch slits in the top of each one, and place them on a baking sheet. Whisk together 1 tablespoon of cold water and egg white; brush over the tops.
Bake for 30 minutes in the preheated oven, or until golden brown.