Banana-Cheese Empanadas

         Yield: 8 Servings
Categories: Tex-mex, Vegan, Spanish, Fruits

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. Serve hot. ~-from Still Life with Menu Posted to MM-Recipes Digest V3 #257 Date: Thu, 19 Sep 1996 19:11:02 -0700 From: Julie Bertholf <>