Spiced Butter Crust for Empanada

In a mixing bowl, combine the masa harina, flour, cornmeal, baking powder, Southwest Seasoning, jalapeno, salt and pepper together and mix thoroughly. Cut the butter in the flour mixture until it resembles coarse meal. Add the water, a little at a time, working the mixture until all the water is incorporated. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for 20 minutes. Remove the dough from the refrigerator, divide the long into 4 equal sections about 3 inches long, and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick.

Yield : 4 rounds of dough