Revision as of 15:37, 5 July 2012

Makes: 2 1/2 cups

Active Time: 10 minutes

Total Time: 40 minutes

From: Better Homes and Gardens, May 2012

Ingredients

Directions

Step 1

Heat oven to 400. Pulse dry ingredients and butter in a food processor for 2 minutes, until combined.

Step 2

Slowly add milk through the feed tube, mix until dough forms a ball. If dough is sticky, add more cornmeal.

Step 3

Place half the dough on a well floured surface. Roll out to 1/8 inch thick. Cut into 3 or 4 inch circles.

Step 4

In a small bowl, stir together the salsa and cheese. Place 1 tsp of the mixture in the center of every circle. Fold the circles in half and seal first with fingers than with fork tines.

Step 5

Place the empanadas on an ungreased baking sheet and cook 12 minutes, until golden brown. Repeat untill all dough is used.