Use this recipe to make our Spicy Chicken Empanadas.
- Yield: Makes enough for 2 dozen
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
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.