1 large, ripe banana, peeled and cut into 1/4-inch cubes
1 cup Nutella hazelnut
2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough
for two 9-inch pie crusts)
2 tablespoons water (for brushing)
Cinnamon ice cream or whipped cream, for serving (optional)
In small bowl, mix banana and Nutella until combined (it will thicken and become
stiff). Set aside.
Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch
thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place
1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter
with water and fold dough to make a closed pocket. Pinch edges together with fork.
Brush with water and sprinkle with sugar.
Freeze on parchment paper or foil-lined
baking sheets for at least 15 minutes. (The empanadas can be made up to this point
and frozen for 3 months.)
Bake empanadas until golden, about 20 minutes.
Serve warm with cinnamon ice cream or whipped cream, if desired.