Guava & Cream Cheese Empanadas
July 09, 2017
"Throughout the Carribean and Latin America, empanadas filled with guava and cheese are made as treats to be savored during Christmas and other celebrations."
- Serving Size: 1 (128.4 g)
- Calories 497.3
- Total Fat - 32.9 g
- Saturated Fat - 18 g
- Cholesterol - 102.6 mg
- Sodium - 497.5 mg
- Total Carbohydrate - 43.2 g
- Dietary Fiber - 1.9 g
- Sugars - 5.8 g
- Protein - 8.1 g
- Calcium - 56.8 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 400-degrees F. Lightly grease baking sheet.
In a food processor fitted with a metal blade, mix the flour, butter, and salt. Pulse until the mixture resembles rough cornmeal.
While motor is running, slowly add the water through the feed tube until dough just starts to form a ball.
Remove dough from bowl and form a ball. Wrap in plastic wrap and allow to rest for 30 minutes or so.
In a small bowl, make an egg wash by whisking the egg and water together, and set aside.
Roll the dough out on a floured surface to a 1/8-inch thickness.
Using a 4-inch round cutter, cut out dough.
Place 1 teaspoon of guave paste with 1 teaspoon of cream cheese in the center of each round.
Using a pastry brush, brush the egg wash completely around the inside edge of the dough. Fold dough over to form a crescent, and pinch edges between thumb and forefinger to create a fluted edging and seal the filling.
Place the empanadas on a lightly greased baking sheet and coat each one with egg wash.
Bake for 20-25 minutes or until golden brown.
Allow to cool slightly before serving.
Makes 2 dozen.
Tips & Variations
No special items needed.