Today’s recipe is one that I LOVED and really want to make again: banana empanadas.
In the summer, Jason usually craves banana-centric desserts. I wanted to give these a try after we had them as a dessert at Rio Mar, a restaurant downtown in New Orleans.
This was really easy — especially since I used pie crusts. Next time, I’d like to try and make my own crust. I used a recipe from the Food Network.
3 cups sliced bananas
2 tablespoons light or dark brown sugar
1 teaspoon ground cinnamon
2 (9-inch) refrigerated pie crusts
Ice cream or powdered sugar, if desired
1-Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
2-In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
3-Unroll pie crusts onto a flat surface.
4-Using a ring mold (I just used a big circular cookie cutter), make circles in the dough.
5-Put the banana mixture on the pie dough and place another round on top.
6-Pinch around the edges of each section to seal; you can use a fork to make little lines if you want.
7-Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape.
8-Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes.
9-Remove the baking sheet from the oven and place the empanadas on a platter.
10-Serve is vanilla ice cream (I used homemade vanilla ice cream made with Mexican vanilla–SO good!)
SUCH an easy recipe – enjoy!