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1
To make Crust: Sift flours, salt, and chili powder in bowl.
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2
Mix in margarine with fingers until mixture resembles coarse meal.
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3
Whisk together applesauce, vinegar, and 1/3 cup cold water in separate bowl.
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4
Stir applesauce mixture into flour mixture until textured dough forms, adding up to 1/4 cup more water, if necessary.
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5
Knead on lightly floured surface until dough comes together.
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6
Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.
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7
To make Filling, heat oil in large skillet over medium-high heat.
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8
Saute onion 4 to 5 minutes, or until soft and translucent.
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9
Add beans and garlic, reduce heat to medium, and cook 3 minutes.
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10
Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant.
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11
Remove from heat, and stir in cilantro and red pepper sauce.
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12
Preheat oven to 400F.
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13
Divide dough into 12 balls.
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14
Coat baking sheet with cooking spray.
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15
Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface.
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16
Fill with 2 Tbs.
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17
Filling, and brush edges of pastry with water.
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18
Fold dough circle in half, press to close, and crimp edges with fork to seal.
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19
Transfer to prepared baking sheet, and repeat with remaining dough balls and Filling.
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20
Chill 10 minutes.
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21
Bake empanadas 20 minutes, or until golden brown and crusty.
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22
Cool 5 minutes on baking sheet before serving.
