Guava and Cheese Empanadas
Place a slice of cheese towards the bottom of half on the dough. (Or lay a strip of cream cheese instead.) Then place a slice of guava paste on top of the cheese. Grab the top side and fold dough to make half of the circle for the empanada. Press edges down and use a fork to fully seal the empanada pocket.
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1. Preheat the oven to 375 °F degrees. 2. Cut the guava paste and cream cheese into small slices, just large enough to fill your empanadas. 3. Beat the egg for egg wash. 4. To assemble, lay one empanada disco on a plate. Layer one slice of each (guava and cream cheese).
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Fold over the wrapper, and with a fork, pinch edges together to seal. Now in a pan, add the oil and wait until it's hot enough to add the empanadas. On medium heat, carefully place the empanadas and cook until golden brown on both sides! It takes about 4 - 5 minutes. Once removed from the oil, let cool on top of a plate with paper towels.
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Preheat oven to 350 degrees F. Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of guava filling on one half of each of the rolled out circles. Wet the edges of the circles with milk to help seal the two halves.
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Cut out circles using a large cutter the size of about 4 ½ circumference. Spoon 1 tablespoon of cream cheese onto the lower half of the disc and use the back of your spoon to spread it a bit. Be sure to leave about ½ an inch of space around the edges. Spoon another layer of guava paste on top of the cream cheese.
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1. Preheat oven to 400 F. Line 2 baking sheets with parchment paper. 2. Sprinkle flour onto a cutting board or your work surface. Remove the first pie crust from pouch and unroll onto the floured.
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Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side.
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Lightly brush the top of each empanada with the rest of the egg mixture, this will give a golden glow when they bake. Sprinkle sugar on top of each empanada. Place the empanadas on a cookie sheet lined with parchment paper. Let them rest for at least 15 minutes. Pre-heat the oven to 375 degrees F and bake for 15 to 20 minutes or until golden.
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Directions. For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours. For the filling: Put the guava paste and cream cheese in a.
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Dice the guava into 1/4 inch cubes. Take 1 slice of cream cheese and place on half of empanada disc. Top with a few cubes of guava paste. Fold dough over and press edges to seal. Crimp edges with a fork. Repeat with remaining ingredients. To cook, heat 1/2 inch of oil in a frying pan over medium heat.
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Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray. Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom.
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Place the guava and cheese on one half of the disc and fold it in half. Once you fold the empanada and secure it with a fork, press it against the edge to seal both sides. Over instructions: Preheat your oven or air fryer to 375 degrees Fahrenheit. Spray a cooking sheet and place the empanadas 1 inch apart on the pan.
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Easy Guava And Cheese Empanadas Recipe
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Prep the filling. Slice the cream cheese into 16 equal sized slices. Do the same with the guava paste. Assemble the empanadas. Place a slice of cream cheese and a slice of guava paste into the center of each empanada disc. Fold the dough over to close the empanada. Seal with your hands or crimp with a fork.
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Press until a circle is formed. Move the flattened disc aside, and repeat the process until all of the dough has been made into circles. You can also roll the dough out onto a floured surface and cut the circles out with a cookie cutter. At this point, you can go ahead and preheat your oven to 375 degrees Fahrenheit.