1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• 1 tablespoon olive oil
• 1 pound ground bottom round or sirloin
• 5 to 6 scallions, thinly sliced, white and green parts separated
• 1/2 cup raisins
• 1 tablespoons dry oregano
• 1 tablespoon crushed red pepper or less if desired
• 1 tablespoon ground cumin
• 2 tablespoons Spanish sweet paprika
• 2 roasted peppers fresh or canned, diced
• 10 green olives, pitted and sliced
• 3 eggs, hard boiled and sliced
• Kosher salt and ground black pepper to taste
In a large skillet, heat 1 tablespoon olive oil. Add the chopped meat and white scallion slices, and sauté until slightly browned. If a lot of grease comes out of the meat you will want to drain it out through a colander. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
Fill empanada discs with meat, add olive slices and 1 slice of egg leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking or frying.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.