📖 Instructions

1. First, let's prep the bananas. Peel those babies and slice them into roughly 1/4-inch thick rounds. Set 'em aside for now.
2. In a medium-sized bowl, melt 4 tablespoons (that's half a stick) of butter. You can do this in the microwave – just keep an eye on it so it doesn't explode!
3. Add the banana slices to the melted butter. Now, sprinkle in 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, and a pinch (about 1/4 teaspoon) of ground nutmeg. Cook this over medium heat for about 5-7 minutes, stirring occasionally, until the bananas are soft and the sauce has thickened into a yummy, caramel-like consistency. Don't let 'em burn!
4. Take the banana mixture off the heat and let it cool slightly. We don't want to melt our pastry!
5. While the bananas are cooling, grab your store-bought empanada discs (usually found in the freezer section). You can also make your own pastry dough if you're feeling ambitious. But, uh, not me today!
6. Lay out the empanada discs on a lightly floured surface. Spoon about 2 tablespoons of the banana mixture into the center of each disc. Don't overfill, or they'll be a mess to seal.
7. Moisten the edges of the empanada disc with a little water. Fold the disc over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a fancy look and extra insurance against leaks.
8. Preheat your oven to 375°F (190°C).
9. Line a baking sheet with parchment paper. Place the empanadas on the prepared baking sheet.
10. In a small bowl, whisk together one egg with a tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a beautiful golden-brown color.
11. Sprinkle the empanadas with a little extra brown sugar, if desired. Why not, right?
12. Bake for 15-20 minutes, or until the empanadas are golden brown and the pastry is cooked through. Keep an eye on 'em – ovens can be tricky!
13. Remove the empanadas from the oven and let them cool slightly on a wire rack. This will help prevent them from getting soggy.
14. Serve warm and enjoy! These are amazing on their own, but you could also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
15. Store any leftover empanadas in an airtight container at room temperature for up to 2 days. Although, let’s be honest, there probably won't be any leftovers!