Filling
- 5 large bananas, diced into small squares
- 1 cup ricotta
- cinnamon, to taste
- ½ cup apricot jam
- 3 cups all-purpose flour
- ½ tsp salt
- 1 ½ sticks unsalted butter, chilled and cut into small pieces
- 1 large egg
- approx. 5 tbs water, or enough to make pliable dough
INSTRUCTIONS:
- To make the filling, combine the diced bananas, ricotta, cinnamon and apricot jam, then set aside.
- Preheat the oven to 375F.
- To make the dough, add the flour, salt, butter, and egg in to a food processor, and mix on medium until combined. Add the water and mix again, the mixture will be crumbly and sandy. Turn off the food processor, and take a little bit of the mixture into your fingers and press - if it sticks together, it's ready to start being kneaded, if not, add a little bit more water. Take out of the food processor, and knead by hand - aim to have the dough form a ball, but not feel moist, or sticky. Knead for 2 minutes, then cover tightly in plastic wrap and refrigerate for at least 30 minutes.
- To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, immediately covering unused areas with plastic wrap. If you have a pasta maker, roll out individual sheets of dough and cover.
- Add a small spoonful of the filling into the middle of the disc, then seal the edges by pressing with your fingers. Follow the photo instructions above to make the curled seal, otherwise, you can crimp the edges with a fork.
- Brush with an egg white, then sprinkle with white sugar and bake on a parchment sheet for 45 minutes, or until golden.
Source: Canuck Cuisine
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