Spiced Butter Crust For Empanadas

Recipe Ingredients

1 cup	237ml	Masa harina
1/2 cup	31g / 1.1oz	Flour
1/2 cup	31g / 1.1oz	Cornmeal
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Southwest Spice - see * Note
1 teaspoon	5ml	Jalapeno - stemmed, seeded, (small) and minced
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 1/2 tablespoons	37ml	Butter
1 cup	237ml	Warm water

Recipe Instructions

* 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 1/4-inch thick.

This recipe yields 4 rounds of dough.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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