Chicken Empanadas - Mexican Appetizer
For making dough: Adopted from Emeril Lagasse
  • Masa Harina or corn flour- 1 cup
  • All purpose flour or gluten free flour- ½ cup
  • Yellow corn meal- ½ cup
  • Baking powder- ½ tsp
  • Salt- 1 tsp
  • Ground pepper- ½ tsp
  • Vegetable shortening- 1 tbsp
  • Warm water- 1 cup
  1. In a large bowl, combine masa harina, flour, corn meal, baking powder, salt and ground pepper thoroughly.
  2. Cream in the vegetable shortening.
  3. Add warm water little by little and combining with the flour.
  4. Knead the dough well and make them into a log shape.
  5. Cover the dough with plastic wrap and refrigerate for 20 minutes.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at