*  Exported from  MasterCook  *
                           Baked Corn Empanaditas
 Recipe By     : Susan Feniger and Mary Sue Milliken
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Empanadas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         === DOUGH 
    4      cups          Finely-ground deep yellow masa harina
    2 3/4  cups          Cold water
    1      teaspoon      Salt
                         === STUFFING 
    3      tablespoons   Olive oil
    1      medium        Onion -- finely chopped
    1                    Garlic clove -- minced
    1                    Jalapeno pepper -- seeded, chopped fine
    1      teaspoon      Ground cumin
    1      teaspoon      Coarse salt
      1/2  teaspoon      Freshly-ground black pepper
    1      large         Tomato -- peeled, seeded,
                         -- and finely diced
      1/2  pound         Potatoes -- cooked, cut 1/4 dic
    2      cups          Fresh corn kernels - (abt 5 ears)
      1/2  bunch         Chopped Italian parsley
      1/2  cup           Grated Anejo cheese
                         === GLAZE 
    1                    Egg white
    2      tablespoons   Water
      1/2  teaspoon      Coarse salt
    Combine the masa harina, water and salt in a large mixing bowl and stir unti
 smooth.  The dough should be slightly sticky and form a ball when pressed
 together.  To test, flatten a small ball of dough between your palms.  If the
 edges crack, add water to the dough, a tablespoon at a time, until a test piece
 does not crack.  Cover with a damp towel until ready to use.
    Heat the oil in a large skillet over moderate heat.  Add the onion and saute
 until soft, 3 to 5 minutes.  Add the garlic, jalapeno, cumin, salt and pepper a
 saute 1 minute longer to release the aromas.  Add the tomato, potatoes and corn
 and cook, stirring occasionally, until the liquid from the tomatoes is absorbed
 , 2
 to 3 minutes.  Remove from the heat, stir in the parsley and cheese and correct
 the seasoning.  Set aside to cool.
    Divide the dough into 24 golfball size pieces, moistening your hands with wa
 to prevent sticking if necessary.  Flatten balls to 3-inch disks.  Place a heap
 teaspoon of stuffing on the empanada and close by pressing the edges together w
 your fingers.  Shape into a half moon.  Repeat until all the halfmoons are form
    Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper a
 arrange the empanaditas on top.  Brush with the glaze and prick with a fork to
 make steam holes.  Bake for about 25 to 30 minutes, or until golden.  Remove an
 transfer to a rack to cool slightly.  Serve warm.
    This recipe yields 4 to 6 servings.
    Recipe Source:
 TOO HOT TAMALES  with Susan Feniger and Mary Sue Milliken
 From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997)
 Downloaded from their Web-Site  -  http://www.foodtv.com
   Formatted for MasterCook by MR MAD, aka Joe Comiskey  -  jpmd44a@prodigy.com
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