Empanada Dough

Recipe Ingredients

1 cup	237ml	Masa harina
		(available in Mexican or Latin American
		Markets)
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Southwest Spice - see * Note
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper
2 tablespoons	30ml	Solid vegetable shortening
1 1/2 cups	355ml	Filling of your choice
		(such as crab or spicy beef)
1		Egg - beaten with
2 tablespoons	30ml	Water - for egg wash

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

Combine masa harina, flour, cornmeal, baking powder, Southwest Spice, 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.

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.

This recipe yields 4 empanadas.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-021 broadcast 02-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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