Banana Hazelnut Empanadas

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine the mashed bananas, chopped hazelnuts, brown sugar, cinnamon, and salt. Mix well until all the ingredients are evenly incorporated.

3. Unroll the refrigerated pie crusts on a clean, floured surface. Using a round cookie cutter or a small plate as a guide, cut out circles from the pie crusts. You should get about 8 circles in total.

4. Place a spoonful of the banana-hazelnut filling in the center of each pie crust circle. Be careful not to overfill to avoid spillage during baking.

5. Fold the circles in half to create a half-moon shape. Use a fork to crimp the edges of the empanadas to seal them shut. Repeat this process for each empanada.

6. Transfer the sealed empanadas to the prepared baking sheet. Brush the tops of the empanadas with the beaten egg to give them a beautiful golden finish when baked.

7. Bake the empanadas in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy.

8. Once baked, remove the empanadas from the oven and let them cool slightly before serving. If desired, dust the tops with powdered sugar for a touch of sweetness.