Banana Empanadas

Start by peeling the green bananas and grate them. Set aside. 

Also grate the mozzarella cheese. 

Into a bowl, add the grated bananas, the salt and the wheat flour, mix very well until a smooth dough is formed. 

Add the egg and mix again. 

Split the dough into 3 equal-sized pieces, get one of these pieces and transfer to a sheet of parchment paper greased with oil. 

Fold the paper over the dough and flatten it by hand. Using a rolling pin, roll out the dough until not too thick nor too thin. 

Unfold the paper and fill the dough with 50g of the grated mozzarella cheese. 

Fold the paper over the dough again, closing it. 

Press down on the tip of the dough using your fingertips to seal it. 

Repeat this process with the rest of the dough.

Once you’ve done that, into a skillet, add enough oil to cover its bottom and when it’s hot enough, add the banana empanadas; fry for 2 minutes. After this indicated time, flip them and fry on the other side for another 2 minutes. 

Dry the excess fat on a plate lined with paper towels. 

Serve.