1/2 lb. or 1 1/2 c. all-purpose wheat flour - not sifted
4 oz. butter
1 egg yolk
1/3 c. whipping cream
1/2 tsp. salt

FILLING:

1/2 lb. fresh unsalted or lightly salted white cheese, crumbled
1/2 lb. sugar
1/2 tsp. cinnamon
3 eggs
2 oz. seedless raisins
1/4 tsp. grated lemon rind

In a bowl mix flour, salt, egg yolk, butter and cream. Work all ingredients lightly with your hands until a pastry ball is formed. Let it rest covered with a cloth while you prepare the filling.

In a medium size saucepan, put the sugar, crumbled cheese, eggs, cinnamon and raisins to cook over low heat while you stir the mixture with a wooden spoon until it becomes thick or pudding-like. A moment before taking the saucepan from the heat, add the grated lemon rind. Let cool before using.

Roll pastry to a thickness of less than 1/8 inch and cut in circles of the size you prefer. I use a regular size plastic butter bowl as a cutter. Place some of the filling in the center of the pastry circle and fold in half. Press the half moon formed borders with a fork or use your inspiration for fancy borders.

Place the empanadas on a buttered cookie sheet and paint them with a mixture of egg yolk and some milk, or the leftover white from the egg you used for the pastry, for a brilliant look.

The oven should be 325 degrees. Bake them until golden brown.

This is an Ecuadorian dish.