Masa Crust (Puerto Rico) YIELD: 1 CRUST GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

Delight Gluten Free - - Indulge -

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.

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