Empanadas for Dessert!

Yesterday I promised you a coordinating dessert to go along with the roasted chicken and honey-mint dressing.  So I thought something equally light and summer-ready, was in order.  My last empanada meal got such great reviews, I figured hopefully Banana Empanadas would go over just as well!

And unlike yesterday, when I had a total brain fart, I pulled myself together for dessert.  Here are the "how to" steps on makin' these puppies. You'll need:

Start by slicing up three bananas.

Next, add some cinnamon and toss to coat.  {Side note for those wondering.  My cinnamon is from Penzey's Spices, they are not as cheap as your regular store-bought brand - but trust me, you can taste the difference.  Check out their online store for all sorts of spices, meat rubs, and interesting spice blends.}

Next, mix-in some brown sugar (either light or dark, whatever you have on hand).

Next, roll-out your pie crust, and cut four circles in the dough.  {If I had a biscuit cutter, I would have used that, but I don't.  My "circles" are a little rough.}

Scoop the banana mixture on one side of the circle.  Fold over the other side to form a half-moon shape.  Pinch the edges closed, and cut two slits into the top of the empanada.

Toss these babies into a 425 oven and bake until golden.  The original recipe says 8 to 10 minutes, but mine was closer to 15.  Weird.  So eye-ball it, I guess.

Top with powered sugar and serve with vanilla ice cream.

Inhale.

For those who would prefer actual directions, they are:

Banana Empanadas {from Robin Miller}

• Cooking spray
• 3 cups sliced bananas
• 2 tablespoons light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1 (9-inch) refrigerated pie crust
• Ice cream or powdered sugar {or both!}

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 crust onto a flat surface.  Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and fold over the other half, forming half-moon shapes.  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 {and!} sprinkle with powdered sugar.

I probably used more brown sugar and cinnamon than was listed in the original recipe, and Hubby said he wished they were even slightly more sweet.  So use your judgment, I guess.  Hope you enjoyed!