Empanada dough
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Empanada dough
  Dough    Mexican    Latin    Pastries  
Last updated 6/12/2012 12:58:19 AM. Recipe ID 21071. Report a problem with this recipe.
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      Title: Empanada dough
 Categories: E., Mexican
      Yield: 4 Servings
      1 c  Masa harina (available in
           Mexican or Latin American
    1/2 c  All-purpose flour
    1/2 c  Yellow cornmeal
    1/2 ts Baking powder
    1/2 ts Southwest seasoning
    1/2 ts Salt
           Black pepper
      2 tb Solid vegetable shortening
  1 1/2 c  Filling of your choice (such
           As crab or spicy beef)
      1    Egg beaten with 2
           TB water, for egg wash
  Combine masa harina, flour, cornmeal, baking powder, Southwest
  seasoning, salt and 3 turns pepper in a medium bowl and mix
  thoroughly. Cream in shortening with a fork until mixture resembles
  coarse crumbs. Add about 1 cup water, a little at a time, working
  dough until all water is completely incorporated. Use just enough
  water to make dough come together. Turn dough out onto a lightly
  floured surface and pat into a 12- by 3-inch log. Refrigerate until
  firm, about 20 minutes.
  Preheat oven to 375 degrees F. Remove dough from refrigerator and
  divide log into 4 equal sections, each about 3 inches long. Carefully
  roll out each section between sheets of plastic wrap to an 8-inch
  circle, about 1/4-inch thick. Handle dough with care to keep from
  cracking. Brush top sides of rounds with egg wash. Mound filling in
  center of each round and fold dough to form a half-moon shape. Crimp
  edges with a fork and brush with remaining egg wash. Transfer
  empanadas to a parchment or wax-paper-lined baking sheet and bake
       35    minutes until golden.
  Yield: 4 Empanadas

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Recipe ID 21071 (Apr 03, 2005)

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