Banana-Cheese Empanadas

Title:
Banana-Cheese Empanadas

Yield:
8 Servings

Categories:
Spanish,
Tex-mex,
Fruits,
Vegan




Ingredients:





     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