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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
5-ply bonded stainless — searing, fond development, deglazing
Colombian home cooking — arepas, empanadas, sancocho, tropical
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
5-ply bonded stainless — searing, fond development, deglazing
Colombian home cooking — arepas, empanadas, sancocho, tropical