INGREDIENTS

INSTRUCTIONS

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 <jewel1@ix.netcom.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 22.5mg
Sodium: 234.8mg
Potassium: 48.4mg
Carbohydrates: 24g
Fiber: <1g
Sugar: <1g
Protein: 6.8g