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*Cut in small thin slices.
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Note: the empanadas may be sauted or possibly baked.
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If you are going to bake them, preheat oven to 375F and butter a cookie sheet.
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1)Combine flour and salt in a medium-sized bowl.
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Make a well in the center.
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2)Pour in the water and stir till reasonably well combined.
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Then turn out on a floured surface and knead till smooth (5 min).
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3)Divide the dough into 8 equal parts, and knead each one into a small ball.
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Set the balls aside.
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4)Peel the banana and cut it laterally into quarters.
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Cut each quarter in half lengthwise.
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5)Roll out each ball of dough into a circle approximately 5 inches in diameter.
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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.
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Lightly brush the edges of the dough with water, and fold the dough over the filling, as you would a turnover.
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Crimp the edges securely with a fork.
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Set the finished empanada aside and repeat till you have 8.
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6)To Saute/fry: for every four empanadas heat 1 TB butter in heavy skillet and saute/fry over medium heat for about 5 min on each side..
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To Bake: arrange the empanadas on the buttered cookie sheet, making absolutely sure they are securely closed.
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(If cheese creeps out during baking, it will burn.)
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Brush the tops lightly with melted butter, and bake at 375F for 12 to 15 min.
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Serve warm.
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from Still Life with Menu
