Empanada Dough

Name: Empanada Dough
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 empanadas
Ingredients: 1/2 teaspoon salt; Black pepper; 2 tablespoons solid vegetable shortening; 1 1/2 cups filling of your choice (such as crab or spicy beef); 1 egg beaten with 2 tablespoons water, for egg wash; 1 cup masa harina (available in Mexican or Latin American markets); 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal; 1/2 teaspoon baking powder; 1/2 teaspoon Southwest seasoning

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Empanada Dough

0 Reviews

Level: Easy
Yield: 4 empanadas
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

360

Total Fat

10

Saturated Fat

3

Carbohydrates

50

Dietary Fiber

3

Sugar

0

Protein

17

Cholesterol

33

Sodium

296

Total: 1 hr 20 min
Prep: 40 min
Cook: 40 min

Level: Easy
Yield: 4 empanadas
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

360

Total Fat

10

Saturated Fat

3

Carbohydrates

50

Dietary Fiber

3

Sugar

0

Protein

17

Cholesterol

33

Sodium

296

Total: 1 hr 20 min
Prep: 40 min
Cook: 40 min

Ingredients

1/2 teaspoon salt

Black pepper

2 tablespoons solid vegetable shortening

1 1/2 cups filling of your choice (such as crab or spicy beef)

1 egg beaten with 2 tablespoons water, for egg wash

1 cup masa harina (available in Mexican or Latin American markets)

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 teaspoon Southwest seasoning

Directions

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.