Empanada de Queso y Guayaba / Cream Cheese & Guava Empanada
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Total time: 1 hour
Yield: 12-15 empanadas
Filling (Guava paste and cream cheese)
1 package of Cream Cheese
1 package of Guava paste
1/2 cup of sugar
Dough (If you don’t have the time you can buy the dough)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons vegetable Shortening
2 tablespoons butter
1 whole egg and 1 egg yolk
1/2 cups cold water
Pass the flour with salt, baking powder and sugar through a strainer. In a mixing bowl place half of the flour, butter, shortening, eggs and water and mix well. Gradually add more flour until all of the flour is added. The dough most be soft and pliable, like pie dough. Place the dough in a bowl and let stand for 30 minutes at room temperature covered with a damp cloth.
Assemble your empanadas
- Roll your dough to about 1/8 to 1/4 inch thick and cut out 5 to 6 inch circles from your dough.
- Place a slice of cream cheese and a slice of the guava paste (about an inch thick each) in the center of you cut out dough and with your finger wet the rim of the circle and fold the dough over.
- Press down on the edges of the joined edges with a fork to close your empanada. With a tooth pick prick a little hole on each side to allow steam to escape while frying.
- In a frying pan at medium heat and once hot fry the empanada flipping it over once until golden brown on both sides.
- remove from the pan and place on a cookie sheet or paper towel and sprinkle with sugar on both sides. Let cool for a few minutes and serve warm.