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Empanada Dough

In a medium bowl, mix together:

   - 2 cups flour

   - 3/4 cup cornmeal

   - 2 tsp sugar

   - 1/2 tsp salt

Cut in with the pastry blender:

   - 3 Tbs shortening

Add and mix well:

   - 2 egg yolks

   - 3/4 cup water

Knead until smooth on a lightly floured surface.

Cover and let rest for at least 30 minutes.

Roll out dough on the floured surface and use a cookie cutter to make 3-4" circles. Once each circle is removed from the rest of the dough, roll again if desired.

Add filling, fold over, crimp edges with a fork, and place on a parchment-lined cookie sheet.

Bake at 350° until bottoms are lightly brown. Check after about 10 minutes.

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