Grands Jr Banana Empanadas Recipes

BANANA EMPANADAS

Steps:

• Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
• Unroll pie crusts onto a flat surface.
• Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.

GRANDS JR. BANANA EMPANADAS

Steps:

• 1. Heat oven to 375. Lightly grease cookie sheet with shortening or cooking spray. Separate dough into 10 biscuits. Press or roll each to from 5 inch round. Place on cookie sheet.
• 2. Place 5 banana slices on center of each round, top each with 1 1/2 teaspoons coconut. Fold dough in half over filling; press with fork around edges to seal.
• 3. Bake 10-14 minutes or until golden brown. Place on individual serving plates; drizzle with warm topping. Sprinkle with additional coconut, if desired. Serve warm.

BANANA EMPANADAS

Steps:

• Soak raisins in hot water for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the flour and salt. Mix in shortening using a fork, until the entire mixture is in pea-sized pellets. Stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.
• Roll out dough to a square 1/8 inch in thickness. Use a knife to cut into four 8x8 inch squares. Don't worry if they aren't perfect. Drain the raisins, and mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. Fold the dough over the fruit, and pinch the edges together. Make sure that they are secure. I like to roll the excess dough up around the edges and then pinch it until it's thin again. You'll want to have about a 1/2 inch closure in the end. You can trim the edges a bit to make them more aesthetically pleasing. Place empanadas on a baking sheet. Whisk together 1 tablespoon of cold water and egg white; brush over the tops.
• Bake for 30 minutes in the preheated oven, or until golden brown.

GRANDS!® JR. BANANA EMPANADAS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place on cookie sheet.
• Place 5 banana slices on center of each round; top each with 1 1/2 teaspoons coconut. Fold dough in half over filling; press with fork to seal.
• Bake 10 to 14 minutes or until golden brown.
• Place on individual serving plates; drizzle with warm topping. Sprinkle with additional coconut. Serve warm.