Banana-cheese empanadas
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Banana-cheese empanadas
  Spanish    Tex-mex    Vegan  
Last updated 6/12/2012 1:06:51 AM. Recipe ID 32552. Report a problem with this recipe.
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      Title: Banana-cheese empanadas
 Categories: Spanish, Tex-mex, Fruits, Vegan, Cheese/eggs
      Yield: 8 Servings
      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

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Recipe ID 32552 (Apr 03, 2005)

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