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Name: Spiced Butter Crust for Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Southwest Spice; see * Note; 1 c Warm water; 1/2 c Flour; ; and minced; 1/2 c Cornmeal; 1/2 ts Baking Powder; 1/2 ts Salt; 2 1/2 tb Butter; 1 c Masa harina; 1/8 ts Freshly-ground black pepper; 1 sm Jalapeno; stemmed, seeded,

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INGREDIENTS

1/2 ts Southwest Spice; see * Note
1 c Warm water
1/2 c Flour
; and minced
1/2 c Cornmeal
1/2 ts Baking Powder
1/2 ts Salt
2 1/2 tb Butter
1 c Masa harina
1/8 ts Freshly-ground black pepper
1 sm Jalapeno; stemmed, seeded,

Servings

INSTRUCTIONS

* Note: See the "Southwest Spice - Emerils Southwest Seasoning" recipe which is included in this collection. In a mixing bowl, combine the masa harina, flour, cornmeal, baking powder, Southwest Seasoning, jalapeno, salt and pepper together and mix thoroughly. Cut the butter in the flour mixture until it resembles coarse meal. Add the water, a little at a time, working the mixture until all the water is incorporated. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for 20 minutes. Remove the dough from the refrigerator, divide the log into 4 equal sections about 3 inches long, and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick. This recipe yields 4 rounds of dough. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 Recipe by: Emeril Lagasse

NOTES

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Spiced Butter Crust for Empanadas

1/2 ts Southwest Spice; see * Note
1 c Warm water
1/2 c Flour
 ; and minced
1/2 c Cornmeal
1/2 ts Baking Powder
1/2 ts Salt
2 1/2 tb Butter
1 c Masa harina
1/8 ts Freshly-ground black pepper
1 sm Jalapeno; stemmed, seeded,

* Note: See the "Southwest Spice - Emerils Southwest Seasoning" recipe  which is included in this collection.    In a mixing bowl, combine the masa harina, flour, cornmeal, baking powder,  Southwest Seasoning, jalapeno, salt and pepper together and mix thoroughly.  Cut the butter in the flour mixture until it resembles coarse meal. Add the  water, a little at a time, working the mixture until all the water is  incorporated. Form the dough into a log about 12 inches long by 3 inches  across and refrigerate for 20 minutes. Remove the dough from the  refrigerator, divide the log into 4 equal sections about 3 inches long, and  carefully roll each out between sheets of plastic wrap to an 8-inch circle,  about 1/4-inch thick. This recipe yields 4 rounds of dough.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    11-24-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 4 servings

Calories: 357
Calories from Fat: 86 (24%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.4g
Cholesterol 19.1mg		6 %
Sodium 100.8mg		3 %
Potassium 207.1mg		5 %
Total Carbohydrate 61.6g		18 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 60.7g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 357

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