Spiced Butter Crust for Empanada
- 1 cup masa harina
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon Southwest Seasoning
- 1 small jalapeno, stem removed, seeded, and minced
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 1/2 tablespoons butter
- 1 cup warm water
- In a mixing bowl, combine the masa harina, flour, cornmeal, baking powder, Southwest Seasoning, jalapeno, salt and pepper together and mix thoroughly.
- Cut the butter in the flour mixture until it resembles coarse meal.
- Add the water, a little at a time, working the mixture until all the water is incorporated.
- Form the dough into a log about 12 inches long by 3 inches across and refrigerate for 20 minutes.
- Remove the dough from the refrigerator, divide the long into 4 equal sections about 3 inches long, and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick.
masa harina, flour, cornmeal, baking powder, salt, ground black pepper, butter, water
Taken from www.foodnetwork.com/recipes/emeril-lagasse/spiced-butter-crust-for-empanada-recipe.html (may not work)