Source: Dallas Morning News

Yields 16 (2 per serving)

2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/3 cup ice water
1 large banana, cut into 1/4-inch cubes
1 cup Nutella
2 tablespoons granulated sugar

Preheat the oven to 400 degrees F.

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 Nutella just until combined. It will thicken and become stiff.

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.

Serving ideas: Serve warm with cinnamon ice cream or whipped cream.

Nutritional analysis per serving for 2 empanadas: 213 calories, 12 grams fat, 25 grams carbohydrates, 3 grams protein, 19 milligrams cholesterol, 83 milligrams sodium, 49 percent of calories from fat