Masa Crust (Puerto Rico) YIELD: 1 CRUST GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE
A classic on the island, masa is used to make empanadas in a variety of shapes, sizes and flavors. Great for making hand pies too!
3 cups gluten-free all-purpose flour 1½ sticks butter, melted ¾ cup water 1 teaspoon salt
1. In the bowl of a food processor, combine the all-purpose flour, butter, water and salt. Pulse until a smooth dough forms.
2. Knead the dough, shape into a flat disk, cover in plastic wrap and refrigerate for at least 1 hour before use.