Spiced butter crust for empanadas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | masa harina |
| ½ | cup | flour |
| ½ | cup | cornmeal |
| ½ | teaspoon | baking powder |
| ½ | teaspoon | southwest spice; see * note |
| 1.00 | small | jalapeno; stemmed, seeded, |
| 1 | ; and minced | |
| ½ | teaspoon | salt |
| ⅛ | teaspoon | freshly-ground black pepper |
| 2½ | tablespoon | butter |
| 1.00 | cup | warm water |
Directions
* Note: See the "Southwest Spice - Emeril's Southwest Seasoning" recipe which is included in this collection.
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 log into 4 equal sections about 3 inches long, and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about ¼-inch thick. This recipe yields 4 rounds of dough.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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