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Empanadas de Plátano

Recipes

Empanadas de Plátano

Banana & walnut empanadas, fried gold and dusted in cinnamon sugar

Makes 8 · About 45 minutes

"A very popular and simple dessert in Mexico consists of nothing more than sliced bananas with a little cream and sugar. That was my starting point. I just added some chopped walnuts and puff pastry, and transformed the whole thing into little empanadas. They have been a staple at Tamayo for twenty years!"

Chef Richard Sandoval

Ingredients

Method

  1. Stir together the banana, walnuts, crema, and sugar. Set aside.

  2. Unfold one pastry sheet and cut out four 4-inch rounds. Brush each lightly with egg, spoon about 1 Tbsp of filling slightly off-center, fold over, and crimp the edge shut with a fork. Set on wax paper. Repeat with the second sheet.

  3. In a large, deep saucepan, heat 3–4 inches of oil to about 350°F. Fry in batches, turning now and then, until deep golden — 5 to 10 minutes. Lift onto a rack to drain.

  4. Mix the cinnamon and sugar, dust the empanadas generously, and serve warm with ice cream. You'll have dusting sugar left over — it belongs on tomorrow's toast.

From the Shop

Square Board with Handle

Square Board with Handle

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Salt & Pepper Pinch Pot w/ Cover

Salt & Pepper Pinch Pot w/ Cover

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Rust Matte Stoneware Serving Platter

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