Chocolate Dipped Banana Empanadas

If you've been following my previous food posts, then you know that I've been big on smoothies.  One of the drawbacks to making fresh smoothies is that you are left with a bunch of fruit that you don't want to waste.  In my case it's bananas.  What does one do when their banana's start to turn?... I turn them into empanadas, of course!  

Banana empanadas are a fun alternative to banana bread.  The idea came to me during the holiday season when I was trying to find ways to use up the excess dough in my freezer.  This recipe is quick and easy and perfect to serve at parties.  And they are highly addictive.  I can devour these bad boys in one sitting so I always make sure that I make enough to share with others.  And you'll want to - your friends will be so impressed that you made something with bananas other than banana bread!

Chocolate Dipped Banana Empanadas

Ingredients

For the crust: (adapted from my Crostata Recipe)

• 1 1/4 cups all-purpose flour
• 2 tablespoons of sugar, plus more for sprinkling
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cubed and chilled
• 1/4 cup ice water
• 1 large egg yolk mixed with 1 tablespoon of water

For the filling:

• 2 very ripe bananas
• 1/4 cup brown sugar
• 1 tablespoon rum
• 2 teaspoons cinnamon

For the chocolate:

• 8 oz of very good bittersweet chocolate
• 1/4 teaspoon cinnamon
• a dash of cayenne pepper

Directions

1. In a food processor, add the 1 1/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
2. Meanwhile, in a bowl, mash together bananas, brown sugar, rum and cinnamon.  Set aside
3. Preheat the oven to 425 degrees and position a rack in the lower third. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough and cut circles using a 2" diameter cookie cutter.  
4. Arrange the 2" circles on to the baking sheet and drop a tablespoon of the banana mixture into the center.  Carefully fold to create half moon shapes.  Gently press the edges and crimp together with a fork.  Using a knife cut two slits in the middle.  Brush with egg wash and sprinkle with sugar.
5. Bake the empanadas for 10 - 15 minutes, until the crust is golden. Let the crostata cool on the baking sheet for 30 minutes. 
6. In a separate bowl melt the chocolate in a double broiler and combine the remaining cinnamon and cayenne pepper.  Dip the empanadas into the chocolate (or drizzle the chocolate on top) arrange on a rack.  Serve once cooled.