In a saucepan over high heat, mix together brown sugar, water, salt, and langka. When sugar is dissolved, let the mixture boil then start stirring to keep from burning. Once the langka is cooked until tender, about 20-25 minutes, add your saba and continue stirring. Keep cooking until saba is cooked and the sauce has turned into jelly.

Set aside and let cool for an hour. To cool it faster, have an electric fan directed at the filling. Once cool, you may refrigerate in an airtight container until ready to make empanadas.

Make the dough by combining the dry ingredients in a mixing bowl starting with the all-purpose flour, sugar, baking powder, and salt. Mix well using a wire whisk. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)

Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes

Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

Place banana filling into the center and fold dough over to the opposite side. Use your empanada cutter/molder if you have one or you can simply crimp the dough with fork or with your fingers to seal the edges. Repeat procedure until you’re done with your dough, any filling leftovers can be stored in a plastic container for later use.

Arrange empanadas on a baking tray and brush with egg wash. Bake in a preheated oven 375F, for about 30-35 minutes or until lightly brown. Time varies depend on the size of your empanada. Empanada are best serve when it still warm.

For air fryer, preheat your air fryer to 375F. Spray the empanadas with cooking oil on both sides and cook for 12-15 minutes, until they are golden-brown. (If you are going to deep fry them, heat the oil to 375F and deep fry for about 3-5 minutes, until they are golden-brown.)