Banana Empanadas
rec.food.cooking/Becca (2001)
Makes 15 large or 30 small empanadas

One of our former neighbors, Ligia Giles, has been cooking these for many years (they resemble fried pies?). They serve these at our local Renaissance Festival.

4 cups all-purpose flour
4 teaspoons baking powder
1 cup granulated sugar, divided
2 teaspoons salt
1/2 cup solid all-vegetable shortening
Lukewarm water
1 teaspoon ground cinnamon
8 ripe bananas, sliced
1/2 cup powdered sugar
Peanut or vegetable oil

In medium bowl, lightly stir together flour, baking powder, 1/4 cup granulated sugar and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in 1 1/4 cups lukewarm water, a little at a time. Shape dough into a large ball; divide into equal pieces (15 large or 30 small) and carefully shape into balls. Roll each ball into a thin circle.

In a clean medium bowl, mix remaining 3 /4 cup granulated sugar and cinnamon. Add bananas and toss to coat. Place 1 tablespoon filling mixture (for small empanadas) or 2 tablespoons filling (for large) in the center of each circle to within 1/4 inch of the edge. Moisten the edge with water. Fold empanada in half to form a crescent; press edges together with a fork.

Deep-fry in 350-degree oil until golden brown. Drain on paper towels, then sift powdered sugar on top. Serve hot.