Standard Masa For Empanadas Recipes

STANDARD MASA FOR EMPANADAS

Standard Masa for Empanadas image

Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It's used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.

Provided by J. Kenji López-Alt

Categories snack, finger foods, pastries, project, appetizer

Time 30m

Yield About 24 (3-inch) empanadas

Number Of Ingredients 2

Ingredients

2 cups yellow masarepa (about 10 ounces)
1 teaspoon kosher salt

Steps:

Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

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