Chocolate Coconut Empanadas Recipes

COCONUT EMPANADAS

Steps:

• 1. For the dough, stir together the flour, baking powder, and salt. Cut in the shortening until the pieces are the size of small peas. Beat together the milk and egg. Add to the flour mixture, stirring till combined. Form the dough into a ball. Cover and chill for 1 hour.
• 2. In a saucepan, combine sugar and 1/4 cup water. Cook and stir until the mixture is bubbly and the sugar is dissolved.
• 3. Reduce heat and add the butter and sweetened condensed milk, stirring until the butter is melted. Stir in the coconunt, salt, nutmeg, and cinnamon. Cool.
• 4. Divide the dough into 8 portions.
• 5. On a lightly floured surface, roll each dough portion into a 6 inch circle. Place 3 tablespoons coconut mixture on each dough circle, slightly off center.
• 6. Moisten the edges with water, Fold in half and seal with a fork.
• 7. Place on a baking sheet. Brush with more milk and sprinkle with sugar. Bake in a 400° oven for 15 minutes or until golden.

CHOCOLATE-BANANA EMPANADAS

Steps:

• Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth - you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners' sugar and serve hot.
• For the Empanada Dough:.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.