Banana Bean Empanadas

Banana Bean Empanadas

Source: Cook-it-up London Middlesex Health Unit

Yield: 9 - 5 oz portions

Nutrition (5 oz)

Calories 445;
Protein 11 g;
Fat 28 g;
Carbohydrates 39 g;
Total Dietary Fibre 5 g;
Sodium 218 mg;
Saturated Fat 8 g;
Cholesterol 13 mg;
2 tbspbutter or oil30 mL
2bananas, sliced into rounds2
1/4 cdiced onion62.5 mL
1 (15 oz)can white beans, drained and rinsed1 (443 mL)
1/2 tspsalt2.5 mL
1 (17 oz pkg)frozen puff pastry, thawed500 mL
1 cshredded cheddar cheese500 mL
1egg, beaten with 1 tbsp (15 mL) water1

1) Preheat oven to 425 degrees F.
2) Heat butter or oil in medium sauté pan over high heat. Add bananas and sauté until golden. Move the bananas to a large bowl.
3) Add onion to sauté pan and sauté 3-5 minutes until clear and soft; remove onions and combine with bananas.
4) Add beans to banana, onion mixture. Using back of fork or potato masher, mash bean filling to coarse paste; season to taste with salt and cool.
5) Unfold each puff pastry sheet on floured cutting board. Cut each into 9 squares.
6) Place 1 heaping tablespoon of cheese in the center of each square.
7) Place 1 tablespoon of filling in center on top of the cheese.
8) Fold 1 corner of dough over filling to opposite corner, forming triangle.
9) Using fork, seal edges of the dough.
10) Arrange on rimmed baking sheet; brush with egg wash.
11) Bake until golden brown and puffed, about 20 minutes.