Empana

Directions

For the corn-meal crust, bring to a boil in the top of a double boiler but directly over the flame:
4 1/2 cups water
1 tsp. Salt

Slowly add:
4 cups yellow corn-meal
Blended with:
4 cups of cold water

Cook for a few minutes, stirring constantly. Place over boiling water and cook an additional ten minutes. Mixture will be very thick.

Remove from fire and add:
1 cup sharp cheese, grated
2 green plantains, boiled and mashed When mixture is cool enough to handle, knead well to blend the dough.

Add up to:
1 cup flour to make dough more pliable.

For the filling, sautee
3 tablespoons butter:
1 lb. ground round steak

When the meat is browned, add and simmer until reduced and almost dry:
2 medium tomatoes, peeled and chopped
2 medium onions, minced
1 small green pepper, minced
1 piece hot pepper minced or 1/2 tsp. Tabasco sauce

Add and mix well:
1 Tbs. Capers
1 cup green olives, chopped
1 cup raisins, chopped
1 tsp. Nutmeg
Salt and pepper

Spread three tablespoons of the corn meal in a circle on a damp cloth. Place one tablespoon filling on one half of the circle. Fold into a crescent and seal the edges with a fork. Fry in deep, hot fat until golden brown. Empanas may be prepared in advance and warmed in the oven just before serving.