Chocolate empanadas with banana and coconut

Name: chocolate empanadas with banana and coconut
Cook time: 45 min
Total time: 130 min
Yield: 14
Cuisine: Spanish
Ingredients: 100 g unsalted butter cold; 200 g wheat flour; 40 g cocoa powder; 50 g powdered sugar; tl salt; 3 medium sized egg; 1 lime; 50 g voice ginger bread rolls in syrup; 3 broken ripe banana; 55 g ground coconut tray; 4 el liquid honey; 100 g mocha beans; 1 baking flour to pollinate

Sweet Mexican dough snacks with a filling of cocoa, powdered sugar, lime, voice ginger, banana, ground coconut, honey and mocha beans.

Ingredients

Kitchen Stuff

1 food processor
1 cling film
1 protrusion shape (∅ 10 cm)
1 rolling pin
1 baking paper

Directions

Cut the butter into pieces.
Grind the butter in the food processor with the flour, cocoa, icing sugar and the salt into a crumbly dough.
Add the eggs. Turn to a cohesive dough.
Wrap the dough in cling film and press flat. Let rest for 1 hour in the refrigerator.
Clean the lime, grate the green skin and squeeze half of the fruit. Finely chop the stem ginger.
Prepare the bananas with a fork in a bowl. Mix the lime zest and juice, the ginger, coconut, honey and mocha beans.
Preheat the oven to 180 ° C. Roll out the dough on a floured countertop to a 3 mm thick rag.
With the metal ring, cut out circles of ∅ 10 cm.
Knead a ball of the remaining dough, roll out into a piece of 3 mm thick and round again. Repeat until you have 14 daisies.
Roll out each ground to ∅ 12 cm. Spoon 1 tbsp banana filling in the middle of each round.
Brush the dough borders with some water and fold the circles over the filling to a half moon. Press the dough edges together with a fork.
Place the empanadas next to each other on a baking sheet covered with parchment paper. Beat the egg and spread the empanadas.
Fry the empanadas in the middle of the oven in about 25 minutes until golden brown. Serve hot or cold.