Empanada Dough

This is a recipe I clipped from a Martha Stewart magazine a zillion years ago (May 2003).

2 cups all purpose flour, plus more for work surface

3/4 cup fine cornmeal or masa harina

2 teaspoons sugar

1/2 teaspoon salt

3 tablespoons vegetable shortening

2 large egg yolks

3/4 cup water

In a food processor (or by hand with a pastry blender) combine flour, cornmeal, sugar and salt. Add shortening; process 5 seconds. Add yolks and water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover and let rest for 30 minutes before using.