Empanada Dough

1. 1

   Combine masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt and 3 turns pepper in a medium bowl and mix thoroughly.

2. 2

   Cream in shortening with a fork until mixture resembles coarse crumbs.

3. 3

   Add about 1 cup water, a little at a time, working dough until all water is completely incorporated.

4. 4

   Use just enough water to make dough come together.

5. 5

   Turn dough out onto a lightly floured surface and pat into a 12- by 3-inch log.

6. 6

   Refrigerate until firm, about 20 minutes.

7. 7

   Preheat oven to 375 degrees F. Remove dough from refrigerator and divide log into 4 equal sections, each about 3 inches long.

8. 8

   Carefully roll out each section between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick.

9. 9

   Handle dough with care to keep from cracking.

10. 10

    Brush top sides of rounds with egg wash.

11. 11

    Mound filling in center of each round and fold dough to form a half-moon shape.

12. 12

    Crimp edges with a fork and brush with remaining egg wash.

13. 13

    Transfer empanadas to a parchment or wax-paper-lined baking sheet and bake 35 minutes until golden.

* Per serving · 4 servings · Values may vary.