Dough                                               Filling

     4 c. flour                                        1 medium ripe banana
     3 tsp. baking powder                     1/4 lb. grated Monterey Jack or  mild          

                                                                                        cheddar  cheese
     1/2 tsp. salt                                     spices to taste (I usually add cumin)
     1 tsp. sugar                                     melted butter for tops
     1 c. milk or water
     1/2 c. softened butter
     3 egg yolks

Preheat oven to 375º.  Sift dry ingredients.  Beat yolks slightly with butter and add to milk/water.  Add mixture to dry ingredients gradually. Knead slightly and let the dough rest a few minutes covered with a dishtowel.  Peel banana and cut into ovals about 1/8” thick.  Cut dough, roll into small round pieces, and flatten on a

floured surface to about 5” around.  Put some banana and cheese in the center, dampen the edge, fold over, and pinch the edge closed. Do not let the filling come to the edge or it will burst in the oven. Repeat this until all dough is used (makes about 24).  Paint each empanada with melted butter before placing them in the oven.  Place them on a nonstick baking sheet. Bake at 375 for 12-15 minutes. Serve hot

Recipe from LastMinuteCooking.com