Chocolate Coconut Empanadas Recipes

CHOCOLATE PEANUT BUTTER EMAPANADAS

Steps:

• Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients. Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent. With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds). Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour.
• Filling: Melt the chocolate and butter on top of a double boiler until smooth. Stir in the remaining ingredients until uniform in color.
• On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter. Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round. Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers. Using a floured fork, press the edges of the empanadas.
• Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer. Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown.

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.
• 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.

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.