Serves: 6
Total Calories: 154
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 Empanadas With Cornmeal pastry recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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