Guava & Cheese Empanadas (20) Recipe
Guava and cheese turnovers stuffed with cream cheese and guava paste
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Ingredients
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Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour and salt until well combined.
- 2
Incorporate Butter
Add the unsalted butter (cut into small pieces) to the flour mixture and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
- 4
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Prepare Filling
In a mixing bowl, combine the cream cheese, guava paste, and sugar. Mix until smooth and well combined.
Assemble Empanadas
- 6
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (approximately 4 inches in diameter) to cut out circles.
- 7
Fill Empanadas
Place a tablespoon of the filling mixture in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Bake Empanadas
- 8
Prepare Egg Wash
In a small bowl, whisk together the egg and water to create an egg wash.
- 9
Brush Empanadas
Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
- 10
Bake
Preheat the oven to 375°F (190°C). Bake the empanadas for 20-25 minutes or until they are golden brown.
