Mature banana empanada recipe

The empanada is another of the spoiled of the Venezuelan table and in fact, it is the closest competitor of the corn arepa, during breakfast. The original or the best known empanada is made with pre-cooked cornmeal. However, the Venezuelan imagination is restless, so there are many versions, as varied as delicious: sweet potatoes, cassava, carrot and banana among others. A empanada is a very complete breakfast because it brings together proteins and carbohydrates in a bite. For this reason, Recipesgratis brings you this delicious appetizer in an irresistible version: Bempanada of mature banana/B. The male banana is a graceful fruit, it has many nutritional qualities, in addition to a delicious flavor and pleasant texture. Ideal substitute for flour in many recipes, an ally for celiacs becomes. The banana is versatile because it combines with many foods, both sweet and salty. Can you imagine how delicious a mature banana empanada can be? The elaboration of an empanada is very easy, the steps are very similar to those that are done to prepare a arepa. The flour is prepared in the same way, the only difference is that the thickness of the product is much thinner and the shape is similar to a semi circle. What fillings do Venezuelan empanadas carry? Creole pavilion, black beans with cheese, cheese and ham, ground meat, cheese, locking meat, dogfish, tuna and many others. But the one that we teach you to prepare step by step in this easy recipe is a cheese empanada, which if you want you can modify to your liking and fill with what you want, the important thing is that you will enjoy a flour without flour, made mass of banana ripe.

Ingredients to make a mature banana empanada:

1. The first step to make our banana mass will be precisely to cook bananas. Then place the ripe bananas chopped with shell, as seen in the photo, and boil until they get tender.

2. Strain the bananas very well so that the dough is not very soft and removes the skin.

3. Deposit in a bowl the bananas and crush them to form a puree. Do it while they are still hotter than warm.

4. Then knead the puree until you get a homogeneous mass for Venezuelan empanadas. It is very important not to cook the bananas in excess so that the dough we make with them is consistent, if you have passed by chance, you can always add some wheat flour to the mixture.

5. Use a clean medium-sized bag, cut it in half and place it on the table. Divide the dough ball into four more balls. Put one of those balls on the surface of the bag.

6. Stop the dough with your fingers, until a thin dough is achieved as possible but thick enough so that it does not break when frying it. The thickness can be approximately or a little more.

7. Next, place the cheese in the center, ensuring that the filling does not touch the edges or will leave when the Venezuelan empanadas. You are empanadas of banana without flour you can fill them with anything, such as mechada meat.

8. Close the banana and cheese empanada with the bag covering it yet. Try that the edges of the dough are touched, creating a semicircle. With a deep dish or a medium -sized medium bowl, the dough presses, trying to leave an edge. Retice the excess dough and unite with the rest of the dough.

9. Pre-cut a pan with oil and wait for it to hot well. Place the banana and cheese empanada carefully so that it does not splash and fry for about 3 minutes on each side, keeping the medium heat. It is brown, but it watches does not pass because the banana burns easily.

10. Doraditas and aromatic! These delicious mature banana empanadas are ideal for breakfast and dinner. Children will also love the semi-dulce flavor of these empanadas and their texture. This will solve many snacks very pleasantly. Tell me if you fell into the temptation to eat more than two. Please share a photo and your comments about this recipe. And if you were more bananas and want more recipes for cooking, here I recommend very original:- banana hamburgers

– bananas stuffed with ground meat

– banana baskets