Categories: baking, breakfasts, mexican, sweets

Ingredients

• Filling:
• 1/2 cup raisins
• 8 large ripe bananas, coarsely chopped
• 1 tsp cinnamon
• Crusts:
• 4.5 cups all-purpose flour
• 1 tsp salt
• 1.5 cups shortening
• 3.5 tbsp plain yogurt
• 1 cup cold water
• Crust Topping:
• 1.5 tbsp cold water
• 2 egg whites

Directions

1. Soak raisins in hot water for 30 minutes

2. Preheat oven to 425F

3. In a large bowl, mix together flour and salt

4. Mix in shortening using a fork,, until mixture is in pea-sized pellets

5. Stir in yogurt and just enough of the 1/2 cup of cold water to hold it together in a dough

6. Roll out dough to a square 1/8" thickness

7. Use a knife to cut into 8×8″ squares

8. Drain the raisins

9. Mix with cinnamon and chopped bananas

10. Spoon some of the banana mix onto half of each square, leaving at least 1/2" of dough exposed at the edge to seal edges

11. Fold dough over the fruit and pinch the edges together securely

12. Place empanadas on a baking sheet

13. Whisk together 1 tbsp cold water and egg white, brush over the tops

14. Bake for 30 minutes, or until golden brown

Email to a friend | Print this recipe | Back