Tuesday, March 15, 2011

Baked Cornmeal Empanadas



2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional but soooo worth it )
1/2 teaspoon salt
Beef Filling


  1. Measure the masarepa into a large bowl, add the sazon, and salt and mix well; 
  2. add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
  3. Cook your Beef filling.
  4. Preheat Oven to 400〫

  1. Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
  2. Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
  3.  Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. 

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