Empanada De Guayaba Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon fine salt until evenly combined.

Cut in fats

Add the cold cubed unsalted butter and cold cubed shortening to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse pebbles with some pea-sized pieces of butter remaining (about 5–7 minutes). Work quickly so fats stay cold.

Add liquid

Whisk the egg and 1 teaspoon white vinegar with 6 tablespoons ice water. Drizzle most of the liquid mixture into the flour-fats, stirring with a fork until the dough just comes together. Add more ice water by teaspoon if too dry; do not overwork. Dough should hold when squeezed but not sticky.

Chill dough

Turn the dough out onto a lightly floured surface, gather into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling helps hydrate the flour and firms fats for flakier pastry.

Prepare guava filling

Cut the guava paste into roughly 1/2-inch cubes. If using cream cheese, place the cream cheese in a small bowl and beat briefly until smooth. Heat a small nonstick skillet over low heat and add the guava cubes. Stir constantly as the guava warms and softens; it will melt into a thick, spreadable paste (2–4 minutes). If it seems too stiff, add up to 1 teaspoon lime juice to loosen. Remove from heat and let cool slightly.

Combine with cream cheese (optional)

If using cream cheese, fold the slightly cooled guava paste into the softened cream cheese until smooth and homogenous. The filling should be spreadable but not runny. Cool to room temperature before assembling so it won’t melt the dough.

Roll and cut dough

Preheat oven to 375°F (190°C) if baking. On a lightly floured surface, roll chilled dough to about 1/8–3/16-inch thickness. Using a 4–5 inch round cutter (or a small bowl), cut circles from the dough. Re-roll scraps as needed. You should get about 12–14 circles depending on cutter size.

Fill and seal empanadas

Place about 1 to 1 1/2 teaspoons of guava filling (or a small tablespoon if using cream cheese mixture) in the center of each circle. Be careful not to overfill. Brush the edge of the dough lightly with beaten egg (reserve a bit for top wash). Fold the dough over to form a half-moon, pressing edges gently to seal. Crimp edges with a fork or make decorative folds to ensure a tight seal.

Finish

Arrange empanadas on a parchment-lined baking sheet. Brush each empanada lightly with the remaining beaten egg. Sprinkle tops with a little granulated sugar (about 1/4 teaspoon each) for a glossy, sweet finish. Using a paring knife, make one small vent slit on top of each pastry.

Bake (preferred)

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan halfway, until golden brown and puffed. Let cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Alternative: Frying method

If you prefer fried empanadas, heat 1–2 inches of neutral oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches, seam-side down first, until golden brown, about 2–3 minutes per side. Drain on paper towels and immediately sprinkle with sugar while still warm.

Allow empanadas to cool slightly so filling sets. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh crispness.