Total Time:
Contributor:
Ingredients
Empanada Dough:
2 1/2 cup all-purpose flour
1 tsp sugar
4 tbsp shortening; lard/butter, small bits
3/4 cup warm water
1 tsp salt
1 egg yolk
Empanada:
2 1/2 ounce emapnada dough; ball
1 small fresh banana, sliced
1 tbsp dark seedless raisins
1 tbsp pecans; chopped
1 tsp honey
1 medium egg white; for sealing edges
oil; for frying
Garnish:
1 tbsp powdered sugar
1/2 tbsp ground cinnamon
5 slices fresh banana
1 tsp pecans; chopped
1 tsp dark seedless raisins
1 scoop vanilla ice cream
1 maraschino cherriy
1/4 cup cajeta sauce; caramel sauce
Directions
1. To make dough: Dough can be made by hand or in food processor.
a. To make by hand, measure flour and sugar into bowl; stir to mix. Add fat and thoroughly work it into the flour. Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough. Knead for 4 to 5 minutes.
b. If using processor, add flour and sugar to work bowl; pulse briefly. Add fat, then process until it s thoroughly incorporated into the flour. Dissolve salt in water (mix in egg yolk, if using), and then add through feed tube with machine running. When dough has formed a ball, continue to process to knead dough for 20 seconds. Remove from bowl and knead into a smooth ball.
2. Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to make the dough easier to roll.
3. For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter. (Use a tortilla press, if available.) Place on a hot pan and cook briefly on one side. On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey. With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape. a fork, press around the edges to seal.
4. Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees. Fry empanadas for 2 minutes, turning as necessary, until golden brown. Remove from oil and let drain.
5. Sprinkle powdered sugar over top, then cinnamon. Garnish with banana slices, pecans, and raisins. Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta sauce.