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Empanadas With Cornmeal pastry |
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Serves: 6 Print this Recipe1 cup flour 1/2 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons butter or margarine 1/2 cup milk 1 large egg white Combine flour, cornmeal, baking powder, salt, and butter; blend together until mixture is like coarse crumbs. Add milk and egg white; stir with a fork until dough holds together. Form dough into a ball and use or refrigerate in an airtight container for about an hour. Roll pastry 1/8-inch thick; cut into 3-1/2 rounds. Place spoonful of filling on each round; fold over and seal edges with a fork; bake at 400°F on lightly greased baking sheet until lightly browned, about 20 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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