Banana Cream Pie Empanada Recipe
Custard cream is made from scratch in this classic pie turned Empanada
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Ingredients
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Empanada Dough
Method
Preparation
- 1
Make the Empanada Dough
In a large bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Prepare the Banana Cream Custard
In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. In a separate bowl, whisk the egg yolks, then slowly whisk in some of the hot mixture to temper the yolks. Pour the yolk mixture back into the saucepan and cook for another 2-3 minutes. Remove from heat, stir in vanilla extract, and fold in sliced bananas. Let the custard cool.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the banana cream custard in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork. Repeat with remaining dough.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.