Banana Nutella Empanadas

A week ago I visited the cutest store in my new neighborhood, SITE. They were celebrating their 4th anniversary with discounts, goodie bags, and empanadas. The banana nutella ones were SO good that I was determined to try to mimic them as soon as possible.

This past weekend I went to my coworker's Cinco de Derby Party. I figured it was the perfect event to bring banana nutella empanandas as dessert.

To make it even more perfect, I bought (for the first time ever) butter from the farmer's market in Union Square.

About a year ago I bought eggs from the farmer's market and I am convinced that the eggs make better desserts than what I get from the grocery store. Maybe it is because they are fresher. Maybe because they are free range? Maybe because they are local? Who knows. But since they've never failed me, I decided to also try butter from a local farm.

All I have to say is that these were a hit! I'd like to thank the eggs and butter!

(Oh, and I used the eggs and butter in cookies I made last night - post coming soon - and the batter was some of the best I've eaten. Mmmm!)

Banana Nutella Empanadas from Recipe Goldmine

Yields 16 (2 per serving)

Ingredients

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

Directions
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.

Heat the oven to 400 degrees F.

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.

Bake well and prosper!