Vegetarian Banana-Cheese Empanadas

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Vegetarian Banana-Cheese Empanadas

 

2 cs. unbleached white flour

1/2 tsp. salt

1/2 c. water

2 medium bananas, just ripe

1/4 lb. jack or mild cheddar cheese, cut in small thin slices

2 tbsps. butter

 

Combine flour and salt in a medium-sized bowl. Make a well

in the center. Pour in the water and stir until reasonably

well combined. Then turn out on a floured surface and knead

until smooth (5 minutes). Divide the dough into 8 equal

parts, and knead each one into a small ball. Set the balls

aside. Peel the banana and cut it laterally into quarters.

Cut each quarter in half lengthwise. 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. To

Saute: for every four empanadas melt 1 tbsp. 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.

Makes 8 servings.