Ingredients
Empanada Dough
1 cup milk
¾ cup rendered lard*
1 tablespoon unsalted butter
1 package active dry yeast
2 ½ cup all-purpose flour
½ teaspoon kosher salt
Filling
4 ounce bittersweet chocolate (such as Vahlrona)
½ cup butter
2 tablespoon sugar
6 tablespoon cake flour
2 egg yolks
2 tablespoon chopped peanuts
½ of a medium banana, finely chopped
2 teaspoon rum
2 teaspoon powdered sugar
1 egg
1 tablespoon water
Directions
Empanada Dough
1. Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.
2. Bring the milk to a simmer in a small saucepan over medium heat. Remove from heat and add the lard and butter. Let stand until melted and mixture is around 105°F to 115°F (about 10 minutes). Add the yeast; stir to dissolve. Let stand for 10 minutes or until foamy.
3. Mix 2 1/2 cups of the flour and salt together in a large bowl; make a well in the center. Pour the wet ingredients into the well. Using your hands or a wooden spoon, start pulling the flour into the wet ingredients until you've combined the wet and dry and made a ball of dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place the dough into a buttered bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled, about 30 minutes. Punch dough down.
Filling
4. Prepare Empanada Dough and let rise. Meanwhile, bring water to simmering in a small saucepan. Place the chocolate and butter in a small heat-proof bowl and set bowl over the simmering water (water should not touch the bottom of the bowl). Heat and stir until melted. Remove from heat. Add sugar to bowl. Sift flour over chocolate mixture and stir in. Stir in the egg yolks, peanuts, banana, and rum (do not overmix). Let stand until cool, 20 to 30 minutes.
5. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper; set aside. Divide the dough into 24 pieces by rolling into a long thin log and cutting into equal portions. Shape into balls (if dough is sticky to work with, chill for 20 to 30 minutes). On a lightly floured surface, roll one ball into a 4-inch circle. Prick with a fork. Brush the edge very lightly with egg wash*, then spoon 1 tablespoon filling onto the center. Gently fold in half. Press the edges closed with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
6. Prick each empanada once or twice with a fork. Bake until they begin to color, about 15 minutes. In a small bowl, whisk together egg and water. Remove from the oven, brush lightly with the egg wash. Return to the oven and bake until the empanadas are golden brown, about 1 to 3 minutes more. Cool completely. Dust with powdered sugar before serving.
Egg Wash:
For egg wash, whisk together 1 egg and 1 tablespoon water in a small bowl.