Masa
4 cups all-purpose flour
1 1/3 sticks unsalted butter, cut into pieces
3 tablespoons cold water
2 teaspoons salt
2 large eggs
Recheio
1 cup milk
1/4 cup bread crumbs
1/4 cup all-purpose flour
3 tablespoons unsalted butter, melted
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
500g ground beef
8 banana slices cut lengthwise
5 pieces of crispy bacon, chopped
4 cloves of garlic, minced
2 medium onions, chopped
For brushing
1 egg yolk, beaten slightly
Masa
4 cups all-purpose flour
1 1/3 sticks unsalted butter, cut into pieces
3 tablespoons cold water
2 teaspoons salt
2 large eggs
Recheio
1 cup milk
1/4 cup bread crumbs
1/4 cup all-purpose flour
3 tablespoons unsalted butter, melted
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
500g ground beef
8 banana slices cut lengthwise
5 pieces of crispy bacon, chopped
4 cloves of garlic, minced
2 medium onions, chopped
For brushing
1 egg yolk, beaten slightly
Masa
In a bowl, mix the flour and butter with your fingers until you get a crumbly mixture
Add the eggs and mix well
Gradually add the cold water and salt, mixing until you get a ball
Wrap in aluminum foil and reserve
Recheio
Heat a skillet over high heat
Add the onion, garlic, bacon, beef, red pepper flakes, salt, and cinnamon
Cook for 10 minutes or until the liquid has evaporated and the mixture is lightly browned, stirring occasionally
Heat a small saucepan over medium heat
Melt the butter
Add the milk and all-purpose flour, mixing until it thickens and comes to a boil
Remove from heat
Add this cream to the beef, along with the sweet paprika, and mix well
Frying bananas
Heat a greased skillet over medium-high heat
Fry the banana slices for 4 minutes or until they're lightly browned
Assembling
Take one-third of the reserved dough and spread it directly onto the bottom of the mold
Create the edge and place the filling
Mold the remaining dough into small balls, pressing each one gently against the side of the mold to cover it
Sprinkle with bread crumbs
Pile the beef on top, followed by the banana slices
Preheat oven to high heat
Take the remaining dough and use it to cover the empanada
Press the edge to close well
Decorate as desired with leftover dough and brush with the egg yolk
Bake for 40 minutes or until golden brown.
