Nutella Banana Empanadas

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

10 tablespoons unsalted butter, chilled and cut into 1/2 inch cubes

cup ice water

1 large banana, cut into 1/4-inch cubes

1 cup Nutella

2 tablespoons granulated sugar

Preparation

Preheat the oven to 400 degrees. Place the flour and salt in a medium mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter into the flour until the mixture resembles a cornmeal texture. This step also can be done in the food processor, using the pulse button, making sure not to over-mix. Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6-inch square, cover in plastic wrap and refrigerate for 1 hour. In a separate small bowl, stir the chopped banana into the Nutell

Remove the dough from the refrigerator and divide in half. Roll out each half to a 14-by-8-inch rectangle, 1/4-inch thick. Using a square or round 3-inch cookie cutter, punch out 8 pieces per half. Place 1 heaping teaspoon of the Nutella-banana mixture onto each dough cutout. Brush the outer perimeter with water, folding the sides together to form a pocket.

Pinch the edges together with a fork, brush with a little water and sprinkle with sugar. Freeze on parchment or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and may be frozen for up to 3 months.) Bake the empanadas until golden, about 20 minutes. Serve warm.