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I love the way food tastes on the grill. I wanted to come up with something that wasn't your typical grilled food, but would be enhanced by what grilling offers -- carmelized yumminess. I also wanted to create a recipe that incorporated sweet, savory, and spicy... my favorite flavor comination. So here are my grilled strawberry banana basil empanadas with a dash of cayenne pepper. I can't tell you how delicious these are. You will just want to keep popping them in your mouth!
Chop two ripe bananas, 6 large strawberries and 4 large basil leaves into small pieces and put in a bowl. Add 3 teaspoons brown sugar, a pinch of kosher salt, and stir gently.
Use a 3 1/2" cookie cutter to cut out circles from the pie crust.
Place 1 heaping tablespoon of the banana-strawberry-basil mixture onto one side of a pie crust circle. Top with a pinch of cayenne pepper (to taste).
Fold the pie crust circle over. Remove all the air bubbles. Pinch the edges. Then using a traditional fold over method or the back of a fork, pinch to make sure the edges are squeezed tight. YouTube has great videos that show this traditional empanada folding method.
In a bowl mix an egg yolk with one teaspoon of water. Coat the empanadas with a thin layer of the egg yolk water mixture, then sprinkle sanding sugar on the top to coat.
Grill on medium high for 5-10 minutes per side with the grill lid closed.
Watch them and flip them when the bottoms start to brown.
Serve with cut up strawberries and whipped cream. Enjoy!!