Chocolate and Caramelized Banana Empanadas

By HeatherS

The empanadas can be baked ahead and stored (without the chocolate garnish) in the freezer. For the best results, before serving, first warm them gently in the oven at a low temperature, then drizzle with the melted chocolate.

Ingredients

• 1 tablespoon salted butter
• 1 tablespoon BeeHive® Golden Corn Syrup
• 1 large ripe banana, chopped
• 4 Tenderflake® Deep Dish Pie Shells, thawed
• 1 1/4 cups CHIPITS® Milk Chocolate Chips, divided
• 1/3 cup toasted walnut halves, finely chopped
• 1 large Naturegg™ Omega 3 Egg, beaten
• 2 tablespoons 35% whipping cream

Preparation

Step 1

Preheat oven to 375°F (190°C). Line a large baking sheet with Reynolds® Parchment Paper. Melt butter and corn syrup in a medium, non-stick skillet set over medium heat. Add banana; cook, stirring occasionally, for 5 minutes. Remove from heat; mash gently to break up banana. Stir in 1 cup chocolate chips and walnuts.

Transfer pie shells from their foil plates to a lightly floured surface. Use a 3-inch cookie cutter to create 8 rounds from each shell. Arrange rounds on baking sheet. Centre an equal portion of banana mixture on each round, leaving a 1/2-inch border. Whisk egg with 1 tbsp water. Brush edges with egg wash. Fold over to enclose filling and crimp with a fork to seal. Brush tops with remaining egg wash.


Bake for 20 to 25 minutes or until golden brown; cool slightly. Meanwhile, melt remaining chocolate chips with cream in a heatproof bowl set over simmering water. Drizzle over empanadas. Serve warm or at room temperature. Makes 32 empanadas.