APRIL 8TH: EMPANADA and MILK IN GLASS BOTTLES (1828)

Chocolate Banana Empanadas

Dough Wrapper:

3 ½ c. all-purpose flour

1 tsp. salt

1 c. cold butter, cut into small cubes, or 1 c. lard

2 eggs

2/3 c. cold water

2 Tbsp. white vinegar

Filling:

4 oz. bittersweet chocolate

½ c. butter

2 Tbsp. sugar

R6 Tbsp. cake flour

2 egg yolks

½ medium banana, chopped

2 Tbsp. chopped peanuts

2 tsp. run

2 tsp. powdered sugar

To make wrappers: sift flour, mix with salt in large bowl. Blend in butter or lard with your fingers (and finish by cross cutting with two knives) until it breaks up. Flour mixture should have an even, coarse texture. Butter lumps should be no larger than the size of a pea. Bea together the eggs, water and vinegar in a bowl. Add flour mixture and mix together. Place mixture on floured surface. Knead with heel of you hand to bring dough together. Cover dough and allow to sit in cool place for at least an hour. Roll out dough until it is about 1/8” thick. Cut into circles about 4-6” diameter and lightly flour them. To prepare filling: In small saucepan, bring water to simmering. Place bittersweet chocolate and butter in small heatproof bowl and set over simmering water (water should not touch bottom of bowl). Heat and stir until melted. Remove from heat. Add sugar and sift cake flour; stir to combine. Stir in egg yolks, banana, peanuts and rum until combined. Let stand 20-30 minutes or until cool. Preheat oven to 400. Stuff the empanada wrapper with the filling (about 2-3 Tbsp. in center of each wrapper). Fold over, forming a semicircle. Pinch edges and press tines of fork to crimp. Place on greased cookie sheet. Bake 15-20 minutes or until golden brown. Sprinkle with powdered sugar before serving.