Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate)


1 large ripe banana, peeled and cut into 1/4-inch cubes
1 cup nutella chocolate hazelnut spread
2 refrigerated 9-inch pie shells or favorite from-scratch pie dough (enough for two 9-inch pie crusts)
2 tablespoons water
2 tablespoons granulated sugar
cinnamon ice cream (optional) 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.
Press 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.
Bake empanadas until golden, about 20 minutes.
Serve warm with cinnamon ice cream or whipped cream, if desired.