Banana Bean Empanadas

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Banana Bean Empanadas

Banana Bean Empanadas

  • Author: Cook-it-up London Middlesex Health Unit
  • Yield: 9, 5 oz portions 1x


  • 2 tbsp butter or oil (30 mL)
  • 2 bananas, sliced into rounds
  • 1/4 cup diced onion (60 mL)
  • 1 can (15 oz) white pea beans (navy beans), drained and rinsed (443 mL)
  • 1/2 tsp salt (2.5 mL)
  • 1 (17 oz pkg) frozen puff pastry, thawed (500 mL)
  • 1 cup shredded cheddar cheese (500 mL)
  • 1 egg, beaten with 1 tbsp (15 mL) water


Preheat oven to 425ºF.

Heat butter or oil in medium sauté pan over high heat. Add bananas and sauté until golden. Move the bananas to a large bowl.

Add onion to sauté pan and sauté 3-5 minutes until clear and soft; remove onions and combine with bananas.

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.

Unfold each puff pastry sheet on floured cutting board. Cut each into 9 squares.

Place 1 heaping tablespoon of cheese in the center of each square. Place 1 tablespoon of filling in center on top of the cheese. Fold 1 corner of dough over filling to opposite corner, forming triangle. Using fork, seal edges of the dough.

Arrange on rimmed baking sheet; brush with egg wash. Bake until golden brown and puffed, about 20 minutes.


  • Serving Size: 5 oz
  • Calories: 445
  • Sodium: 218 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Carbohydrates: 39 g
  • Fiber: 5 g
  • Protein: 11 g
  • Cholesterol: 13 mg