NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS

Steps:

• To make dough: Measure flour and sugar into bowl; stir to mix.
• Add fat and thoroughly work it into the flour.
• Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
• Knead for 4 to 5 minutes.
• Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to rest.
• For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter (use a tortilla press, if available).
• Place on a hot pan and cook briefly on one side.
• On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
• With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
• Press around the edges to seal with a fork.
• Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
• Fry empanadas for 2 minutes, turning as necessary, until golden brown.
• Remove from oil and let drain.
• Sprinkle powdered sugar over top, then cinnamon.
• Garnish with banana slices, pecans, and raisins.
• Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta (caramel) sauce.