No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Empanada Dough

  • Yield: Makes enough for 2 dozen
Empanada Dough

Photography: Antonis Achilleos

Source: Martha Stewart Living, May 2003


  • 2 cups all-purpose flour, plus more for work surface
  • 3/4 cup fine cornmeal, or masa harina
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable shortening
  • 2 large egg yolks


  1. In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes before using.

Reviews (1)

  • BlessedFarm 30 Sep, 2008

    Hmmmm wonder if I can make this with gluten free, alternative flour?? Anyone try?

Related Topics