Banana and Salty Cheese Empanadas

Combine all-purpose-flour and salt in a large bowl or the bowl of a StandMixer. Add cold cubed butter and cut in using the mixer or a pastry cutter until the mixture resembles coarse crumbs.

Add egg and whole-milk to the flour mixture. Mix on low speed until a soft, slightly sticky dough forms. If mixing by hand, stir with a fork until combined, then knead gently.

Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Slice banana into thin rounds, about 1/4 inch thick. Heat a FryingPan over medium heat and melt 1 tablespoon of butter in the pan.

Add the banana slices to the pan in a single layer. Sprinkle brown-sugar and ground-cinnamon over the top. Cook for 5-7 minutes, stirring occasionally, until the bananas are deeply caramelized and golden. Remove from heat and let cool slightly.

Transfer the caramelized bananas to a bowl. Gently fold in the crumbled feta-cheese. Taste and add a pinch of salt if needed. The filling should balance sweet banana against salty, tangy cheese.

Divide the rested dough into 8 equal portions (about golf-ball size each). On a floured surface, roll each portion into a thin circle, about 6 inches in diameter.

Place approximately 2 tablespoons of the banana and feta filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape.

Crimp and seal the edges firmly by pressing with the tines of a fork. Repeat with remaining dough and filling.

Brush the top of each sealed empanada generously with beaten egg for a golden, glossy finish.

Heat sunflower-oil in a large FryingPan over medium heat. The oil should be about 1 inch deep. Test by dropping a small piece of dough in—it should sizzle immediately.

Carefully place 2-3 empanadas in the hot oil, depending on pan size. Do not crowd. Fry for 3-4 minutes per side until deep golden brown and crispy.

Remove empanadas with a slotted spoon and drain on paper towels. Repeat with remaining empanadas.

While the empanadas are still warm and fresh from the pan, drizzle honey generously over the tops. The heat will help the honey seep into the crispy crust.

Let cool for 5 minutes before serving. The interior will be molten and the sweet-salty contrast most intense when they are just slightly cooled but still warm.