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Empanada Dough


  • 1 cup masa harina
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Southwest seasonings
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon lard
  • 1 cup warm water


  • In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard 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.