Friday, December 12, 2008

Empanadas De Platano Banana Empanadas

Almost every nationality has a pocket filled with stuff!
Russians have delicious one called Peroski, which is filled with meat, and was the cause of my girth for many years. Now I make them about twice a year......
These are with a sweet filling, but you can make them with chicken, pork, beef, vegetables, almost anything you can make and put into a folded piece of dough.

Here is a quick way to make a nice dessert if you use some cream or even as an appetizer if you omit the cream toppings. (You can also add a lot of different fillings etc)

The best and easy way is if you can get your hands on puff pastry. We are able to get it at the local bakery in Morelia (Trico) it is the stuff they use to make Orejas. The bakeries should be able to sell it to you by the kilo, otherwise it is available in the states as Pepperidge Farms Puff Pastry Sheets, or other brands also.
Making Puff Pastry is a very time consuming job, and unless you have one of those super duper machines, it is not worth the effort. BELIEVE ME!

In a real pinch you could use a pasta machine, but it would only allow you 6 inch sheets, which for most recipes is not wide enough.

In a medium bowl, combine the banana, walnuts, the sour cream/heavy cream (crema ), and white sugar. Set aside go have a glass of wine for a minute or two.

If you have a frozen sheet take it out and let sit for at least 20 minutes so that it is workable without breaking.

On a cutting board, unfold one of the puff pastry sheets.

Using 4-inch round cookie cutter, cut out 4 circles from sheet.

Brush each with a beaten egg.

Slightly off center of each circle, spoon 1 tablespoon of banana mixture.

Fold one side over the filling and crimp the edges together to seal.

Place on a sheet of waxed paper and repeat with remaining filling and circles.

In a deep saucepan, heat 3 to 4 inches of oil until it registers 350 degrees F on a deep fat frying thermometer.

Working in batches, fry the empanadas, turning them over so that they will cook evenly during the cooking time, until crisp and golden brown (5 to 10 minutes).

With a slotted spoon or spider, transfer empanadas to a rack over paper towels to drain. (I use a paper bag (kraft paper type) which actually absorbs residual grease better than a paper towel)

If you want a lower grease alternative, you could bake them in a 350 degree oven for about 20 to 25 minutes. Be sure and place them on some parchment paper on the sheet pan.

Stuff you will need:

1 banana, peeled and sliced thinly
1/8 cup walnuts chopped
1 teaspoon crema (or sour cream mixed with heavy cream, see below) or even yogurt
1/4 teaspoon white sugar
1 package puff pastry, thawed
1 large eggs, lightly beaten

Topping to spoon on top of, you can also use some ice cream if you like.

creme fraiche or heavy cream/sour cream mixed
shredded unsweetened coconut, toasted
raspberry sauce - Pureed Frozen Strawberries
coconut ice cream 4 fresh strawberries, halved

use to top the unit after you let it cool for awhile. be careful do not bite into it unless it has cooled.

You can dust the top of them with raw sugar or turbinado sugar, if you brush the outside with the egg wash then throw the sugar on top.

This makes 4 empanadas, per sheet. The box usually comes with 3 sheets and I make a bigger batch, just triple the stuff above.

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