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Guava & Cream Cheese Empanadas

Created by ForeverMama on July 9, 2017

1 large egg
1 tablespoon water
4 to 6 ounces guava paste (enough to fill 12 empanadas, with a teaspoon filling for each)
4 to 6 ounces cream cheese (enough to fill 12 empanadas, with a teaspoon filling for each)

Step 1: Preheat oven to 400-degrees F. Lightly grease baking sheet.
Step 2: In a food processor fitted with a metal blade, mix the flour, butter, and salt. Pulse until the mixture resembles rough cornmeal.
Step 3: While motor is running, slowly add the water through the feed tube until dough just starts to form a ball.
Step 4: Remove dough from bowl and form a ball. Wrap in plastic wrap and allow to rest for 30 minutes or so.
Step 5: In a small bowl, make an egg wash by whisking the egg and water together, and set aside.
Step 6: Roll the dough out on a floured surface to a 1/8-inch thickness.
Step 7: Using a 4-inch round cutter, cut out dough.
Step 8: Place 1 teaspoon of guave paste with 1 teaspoon of cream cheese in the center of each round.
Step 9: 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.
Step 10: Place the empanadas on a lightly greased baking sheet and coat each one with egg wash.
Step 11: Bake for 20-25 minutes or until golden brown.
Step 12: Allow to cool slightly before serving.
Step 13: Makes 2 dozen.