Empanadas
4 cups (640 g)
Finely ground deep yellow masa harina
2 3/4 cups (650 ml)
Cold water
1 tsp (5 g)
Kosher salt
1
Egg white, beaten
6 oz (170 g)
Potato, cooked and finely chopped
Instructions
1.
Preheat the oven to 375 degrees F (190 C).
2.
Combine the masa harina, water and salt in a large mixing bowl and stir until smooth.
3.
To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
4.
Cover with a damp towel until ready to use.
5.
Divide the dough into 12 golfball size pieces, moistening your hands with water to prevent sticking if necessary.
6.
Flatten balls to 3 inch sized disks.
7.
Place a heaping teaspoon of potato on the empanada and close by pressing the edges together with your fingers.
8.
Shape into a half moon and repeat until all the half moons are formed.
9.
Line a baking sheet with parchment paper and arrange the empanaditas on top.
10.
Brush with egg wash and prick with a fork to make steam holes.
11.
Bake for about 25-30 minutes, or until golden.
12.
Remove and transfer to a rack to cool slightly. Serve warm.