Empana (Filled Corn-Meal Crescents) 3 Dozen
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 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, saute in three 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
1/4 cup green olives, chopped
1/4 cup raisins, chopped
1/4 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.