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Monday, March 12, 2012

Empanadas (Guava & Cream Cheese Filling)

An empanada is a stuffed bread or pastry and it literally means to wrap or coat in bread. Empanadas have many different fillings from sweet to savory and each Latin country has their own version. My pastry dough recipe is from my Mom's friend from Cuba, or our Tia as we called her, and the filling is based on a Cuban empanada my Pastor's wife taught me, she also taught me how to roll the empanadas this easier way which alleviates the step of cutting circles out, thanks Corri : )
Ingredients For Dough (You will also need a pot of canola oil for frying)
11/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
 4 tablespoons crisco straight from the fridge
1 egg

3-4 tablespoons white wine
a few tablespoons ice water
Ingredients For Guava Filling
24 teaspoon size pieces of guava paste 
12 teaspoon size pieces of cream cheese
Directions For Dough
Place the dry ingredients in a food processor and pulse. Add crisco and pulse until it is the size of peas. Add the egg and wine and pulse until it forms a dough and then immediately stop pulsing. If it does not seem wet enough add the water 1 tablespoon at a time pulsing to see if it forms. Form into a loaf dump onto a plastic wrap sheet and wrap up. Place in the fridge for atleast an hour.

Directions For Preparing The Guava Empanadas
Heat up a pot of canola oil to 375
Divide the dough into 12 pieces.
Roll each piece into a 3-4 inch circle.
Place a a teaspoon of cream cheese in the center of each circle and 2 smashed chunks of Guave, I just smash with my fingers. This helps it to melt better.
Now fold over, press down gently to release air, seal edges with finger by pressing down. 
Take a fork and crimp as you slide the tongs into the counter this helps the seal.
Fry until golden on each side and drain on paper towels. 
Sprinkle some sugar on as soon as you remove them. This is optional, I like this especially when I am making both sweet and savory at the same time to differentiate them from each other.

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