English version
I was craving some banana empanadas for breakfast, so when I saw that I had all the ingredients on hand in my pantry, I got started early in the morning. The banana dough turns out really well, and even better when combined with wheat flour because it makes it soft. I followed a recipe similar to the one for arepas; let’s take a look at the preparation.
Ingredients:
- 1 banana
- 100 grams of corn flour
- 2 tablespoons of wheat flour
- 1 tablespoon of sugar
- 1 cup of water
- Hard white cheese for grating
- Oil
Preparation:
I placed the cup of water in the blender along with the banana, which I had peeled and cut into pieces. This produced a juice that became the base for my empanada dough.
I poured it into a bowl, added the tablespoon of sugar, and then the cornmeal, kneading it until there were no lumps. Shortly after, I added the wheat flour and kneaded again until all the ingredients were perfectly incorporated.
The next step was to assemble the empanadas. I used the same bag the cornmeal had come in, brushed it with oil, placed a portion of the dough inside, flattened it into a thin circle, grated enough cheese on top, and sealed it, leaving the edges rough to achieve a crispy texture. I repeated the process four more times.
Finally, I fried them until they were golden brown, the cheese melted, and its wonderful flavor permeated the dough; the banana pairs very well with this ingredient. I enjoyed my delicious empanadas with the satisfaction of having made a new contribution to creative cooking.
Versión en Español
Ingredientes:
- 1 cambur
- 100 gramos de harina de maíz
- 2 cucharadas de harina de trigo
- 1 cucharada de azúcar
- 1 taza de agua
- Queso blanco duro para rallar
- Aceite
Preparación:
Coloqué la taza de agua junto al cambur, previamente desconchado y cortado en trozos, en la licuadora. Obtuve un jugo que se convirtió en la base para la masa de mis empanadas.
Agregué en un envase, añadí la cucharada de azúcar y luego la harina de maíz, amasé para que no quedaran grumos. Poco después agregué la harina de de trigo y volví a amasar hasta alcanzar que todos los ingredientes se integraran a la perfección.
El paso siguiente fue armar las empanadas, usé la misma bolsa de la envoltura de la harina de maíz, unté aceite, un porción de la masa, aplasté hasta hacerla un círculo delgado, rallé suficiente queso encima y cerré, dejé con las orillas rústicas para lograr una textura crujiente. Repetí el proceso cuatro veces más.
Por último, freí hasta que estuvieran doradas, el queso se derritió e impregnó de su magnífico sabor la masa, el cambur combina muy bien con este ingrediente. Disfruté de mis deliciosas empanadas con la satisfacción de lograr un nuevo aporte a la cocina creativa.
✓Photos from my personal gallery, edited with Fotocollage.
✓Text translated with DeepL.
✓Fotos de mi galería personal, editadas con Fotocollage.
✓Texto traducido con DeepL.
