Colombian empanada dough HELP!?
Ok so I made the filling for the empanadas and used masarepa cornmeal by Goya to make the dough. I live in Vermont so I don't have P.A.N which I heard is the best for this. Anyways when I went to fill the empanada and fold it over, the dough fell apart! It had little cracks in it and made it hard to shape it. Any tips? I am DYING for a Colombian empanada and there are no restaurants or even frozen ones sold in the stores here. It was a MIRACLE that I even found masarepa in the Spanish food section.:)
Comments
Not sure, never tried making them but the dough sounds dry.
Either a liquid or a fat will make it moister.
If the recipe calls for lard or oil add a bit more if it calls for water add a bit more. Not much and I would not add both at the same time, one or the other and see how it is.
It is also possible that the cornmeal needs to re hydrate a bit I wonder if you waited would it make any difference in how the dough handles.
Sure hope you get an answer that helps you out.
Colombian Empanada Recipe