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Empanada Dough


  • 1½ cups all-purpose flour
  • 1 cup masa harina
  • 1 tsp. baking powder
  • 1 tsp. table salt
  • ½ cup unsalted butter, melted and cooled
  • ½–¾ cup water


  1. In a medium bowl, sift together the flour, masa, baking powder and salt. Stir in melted butter.
  2. Gradually add water, working in with hands to incorporate. Form dough into a ball, seal in bowl and refrigerate 30 minutes.
  3. Divide dough in half and roll out to 1/8 inch/.3 cm thickness. With Turnover Maker, cut 4 circles of dough. Repeat with remaining half. Reroll any remaining scraps of dough.
  4. Place dough circles on Turnover Maker, fill with desired filling and seal.
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