Ingredients
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2 cups all-purpose flour 1/2 teaspoon salt 10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes 1/3 cup ice water 1 large banana, cut into 1/4-inch cubes 1 cup Nutella 2 tablespoons granulated sugar
Procedure
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Preheat the oven to 400 degrees. Place the flour and salt in a medium
mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter
into the flour until the mixture resembles a cornmeal texture. This step
also can be done in the food processor, using the pulse button, making
sure not to over-mix. Add the water all at once, stirring gently with a
fork just until the dough comes together. Form dough into a 6-inch square,
cover in plastic wrap and refrigerate for 1 hour. In a separate small
bowl, stir the chopped banana into the Nutella just until combined. It
will thicken and become stiff.
Remove the dough from the refrigerator and divide in half. Roll out each
half to a 14-by-8-inch rectangle, 1/4-inch thick. Using a square or round
3-inch cookie cutter, punch out 8 pieces per half. Place 1 heaping
teaspoon of the Nutella-banana mixture onto each dough cutout. Brush the
outer perimeter with water, folding the sides together to form a pocket.
Pinch the edges together with a fork, brush with a little water and
sprinkle with sugar. Freeze on parchment or foil-lined baking sheets for
at least 15 minutes. (The empanadas can be made up to this point and may
be frozen for up to 3 months.) Bake the empanadas until golden, about 20
minutes. Serve warm. Serving ideas: Serve warm with cinnamon ice cream or
whipped cream.
