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1
To make dough: Measure flour and sugar into bowl; stir to mix.
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2
Add fat and thoroughly work it into the flour.
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3
Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
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4
Knead for 4 to 5 minutes.
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5
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.
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6
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).
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7
Place on a hot pan and cook briefly on one side.
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8
On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
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9
With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
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10
Press around the edges to seal with a fork.
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11
Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
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12
Fry empanadas for 2 minutes, turning as necessary, until golden brown.
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13
Remove from oil and let drain.
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14
Sprinkle powdered sugar over top, then cinnamon.
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15
Garnish with banana slices, pecans, and raisins.
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16
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.
