2 c Unbleached white flour
1/2 ts Salt
1/2 c Water
Medium banana, just ripe
1/4 lb Jack or mild cheddar cheese*
2 tb Butter
*cut in small thin slices.
Note: the empanadas may be sauted or baked. If you are going to bake them,
preheat oven to 375F and butter a cookie sheet.
1)Combine flour and salt in a medium-sized bowl. Make a well in the center.
2)Pour in the water and stir until reasonably well combined. Then turn out
on a floured surface and knead until smooth (5 minutes). 3)Divide the dough
into 8 equal parts, and knead each one into a small ball. Set the balls
aside. 4)Peel the banana and cut it laterally into quarters. Cut each
quarter in half lengthwise. 5)Roll out each ball of dough into a circle
approximately 5 inches in diameter. Place a couple of small cheese slices
near the center, and cut a 1/8-inch piece of the banana into several small
strips on top of the cheese. Lightly brush the edges of the dough with
water, and fold the dough over the filling, as you would a turnover. Crimp
the edges securely with a fork. Set the finished empanada aside and repeat
until you have 8. 6)To Saute: for every four empanadas melt 1 TB butter in
heavy skillet and saute over medium heat for about 5 minutes on each side..
To Bake: arrange the empanadas on the buttered cookie sheet, making
absolutely sure they are securely closed. (If cheese creeps out during
baking, it will burn.) Brush the tops lightly with melted butter, and bake
at 375F for 12 to 15 minutes.
