Empanada Dough Recipe

Name: Empanada Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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
Combine masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt and 3 turns pepper in a medium bowl and mix thoroughly.
2
Cream in shortening with a fork until mixture resembles coarse crumbs.
3
Add about 1 cup water, a little at a time, working dough until all water is completely incorporated.
4
Use just enough water to make dough come together.
5
Turn dough out onto a lightly floured surface and pat into a 12- by 3-inch log.
6
Refrigerate until firm, about 20 minutes.
7
Preheat oven to 375 degrees F. Remove dough from refrigerator and divide log into 4 equal sections, each about 3 inches long.
8
Carefully roll out each section between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick.
9
Handle dough with care to keep from cracking.
10
Brush top sides of rounds with egg wash.
11
Mound filling in center of each round and fold dough to form a half-moon shape.
12
Crimp edges with a fork and brush with remaining egg wash.
13
Transfer empanadas to a parchment or wax-paper-lined baking sheet and bake 35 minutes until golden.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Empanada Dough falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Empanada Dough

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