Empanadas de Plátano (Banana Empanadas)
© Spirit Media 2004-2008 All Rights Reserved
Empanadas de Plátano Banana Empanadas
Ingredients For the Filling:
1 banana, peeled and sliced thinly
1/8 cup walnuts chopped
1 teaspoon crème fraiche (or sour cream mixed with heavy cream, see below)
1/4 teaspoon white sugar
1 package puff pastry, thawed
1 large eggs, lightly beaten
creme fraiche or heavy cream/sour cream mixed
shredded unsweetened coconut, toasted
raspberry sauce - Pureed Frozen Strawberries
coconut ice cream
4 fresh strawberries, halved
Remaining Ingredient:
Canola Oil for Frying
In a medium bowl, combine the banana, walnuts, the sour cream/heavy cream (creme fraiche), and white sugar. Set aside.
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 over form time to time with slotted spoon, until crisp and golden brown (5 to 10 minutes). With a slotted spoon, transfer empanadas to a rack over paper towels to drain.
Alternate cooking method: As Chef Sandoval discussed on the show, the empanadas can be baked in a 350 degree oven for about 20 to 25 minutes
Yield: Serves: 4
Published: 02/06/06
© Spirit Media 2004-2008 All Rights Reserved
