Empanada Dough
Recipe By: Tyler Florence
1 1/2 cup all-purpose flour
1 cup masa harina
1 teaspoons baking powder
1 teaspoons salt
1/2 cup (1 stick) unsalted butter -- melted and cooled
1 large egg beaten with 1 tablespoon water -- for egg wash
Butter -- for greasing the pans
In a large bowl, sift together the flour, masa harina, baking powder, and
salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of
water, working it in with your hands to incorporate; the dough should be
easy to handle and not sticky. Form the dough into a ball, wrap it in
plastic, and chill for 30 minutes. Lightly flour your rolling pin and
counter. Divide the dough in 1/2 so it will be easier to work with and
roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit
cutter, cut out 10 circles of dough; repeat with the other 1/2. Spoon 2
generous tablespoons of filling into the center of each pastry circle,
leaving a 1/2-inch border. Brush the edges with the egg wash and then
fold the dough over in 1/2 to enclose the filling and form a semi-circle.
Tightly seal the edges by crimping with the tines of a fork. Chill at
least 30 minutes before baking. Preheat the oven to 375 degrees F. Place
the empanadas on a buttered baking sheet and brush the tops with
additional egg wash. Using a fork, [censored] a few holes in the top of the
empanadas for steam to escape. Bake for 30 minutes, until the pastry is
golden brown.
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