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El Restaurante Mexicano
Summer 2002
|
Empanadas de Plátano
(Banana Turnover) Makes 4 empanadas | |||
| The dough: | |||
| 3-1/2 | oz. flour, sifted (approx. 1/2 cup) | ||
| 1 | T. unsalted butter, melted | ||
| 3/4 | t. sugar | ||
| 3/4 | t. salt | ||
| Mix dry ingredients well. Add butter and mix by hand. Add water, mix by hand, and let set 30 minutes. Roll out dough until thin but not translucent. Cut into four 5-inch- diameter rounds. Lightly flour and cover with plastic wrap. | |||
Recipe and photo courtesy of Blue Agave Restaurante y Tequileria, Baltimore, Md.
The filling:
Toast almonds lightly in sauté pan. Add all ingredients (except almonds) to mixer and mix on medium speed until slightly chunky puree forms.
Add almonds, fold in by hand.
Place equal amounts of filling in center of dough. Fold top edges over to meet bottom. Use 1 egg beaten to seal edges. Press edges together with tip of fork to close.
Fry in vegetable oil until golden brown, or bake on greased baking sheet 12 to 15 minutes at 350 degrees F.
The coconut sauce :
Note: Sauce may be prepared one day ahead of serving.
