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Empanada Dough

  • Yield: Enough dough for 4 empanadas


  • 1 cup masa harina
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Emerilís Southwest Seasoning
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 2 tablespoons solid vegetable shortening
  • 1 cup warm water


  • Combine the masa harina, flour, cormeal, baking powder, Southwest Seasoning, salt, and pepper in a bowl and mix thoroughly. Cream in the shortening and add the water a little at a time, working the mixture until all is completely incorporated.
  • Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
  • Remove from the refrigerator, divide the log into 4 equal sections about 3 inches long, and carefully roll each of them out between sheets of plastic wrap to an 8-inch circle, about 1/4 inch thick. The dough must be handled with care to keep it from cracking.