Empana

                                                                                               

Ingredients:

For the cornmeal crust:

For the filling:

Preparation:

Bring to a boil  4 1/2 cups water, slowly add the yellow cornmeal (previously blended with 4 cups of cold water).

Cook for 10 minutes, stirring constantly. The mixture should become very thick.

Remove from the fire and add the cheese and the mashed plantains.

When the mixture is cool enough to handle, knead well to blend into a dough. Add 1 cup of flour and mix well until getting an uniform dough.

For the filling, in a large pan, heat up the oil and fry the meat until browned, add the tomatoes, tomato paste, onions, green pepper, hot pepper and tabasco.

Let it simmer until almost dry, then add the capers, green olives, raisins, nutmeg, oregano, salt and pepper. Stir well, simmer for a few minutes and set aside.

Once the filling is cool, spread three tablespoons of the cornmeal in a circle on a damp cloth.

Place one tablespoon  of the filling in one half of the circle. Fold into a crescent and seal the edges with a fork.

Deep fry until golden brown.