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.
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