Banana Nutella Empanadas

INGREDIENTS 1 large ripe banana, peeled and cut into 1/4-inch cubes 1 cup nutella chocolate hazelnut spread 2 refrigerated 9-inch pie shells (enough for two 9-inch pie crusts) or 2 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)

DIRECTIONS 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.

DIRECTIONS CONTINUED Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. Preheat oven to 400F and bake empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream, if desired.