Food Network: Guava Empanadas

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Guava Empanadas
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
8 ounces cream cheese, softened
4 ounces Cotija, Monterey Jack, or Mexican manchego cheese, grated
1 cup guava paste
2 tablespoons freshly squeezed lime juice
1/2 cup sugar
1 teaspoon ground cinnamon
1 recipe Pie Dough (recipe follows)
1 egg, beaten, for egg wash

Directions
Mix together the cream cheese and grated cheese. Stir

together the guava paste and lime juice. Combine the sugar with the cinnamon. Set
the three mixtures aside.

On a lightly floured board, roll the dough out to a rectangle about 16 x 11 inches
and 1/8inch thick. With the tip of a sharp paring knife, cut out six 5-inch
circles, using a pot as a guide. Remove the dough scraps. Spread the cheese over
half of each circle and then top with the guava, leaving a 1/2-inch border along
the edge. Brush the edges with some of the beaten egg and then fold the dough over
to enclose the filling. Seal the edges by pressing the top to the bottom with the
tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 350
degrees.

Place the empanadas on a baking sheet and brush the tops with the egg wash.
Sprinkle with the cinnamon sugar. With a sharp knife, cut three small slits in the

top of each for steam to escape. Bake 30 minutes, or until the dough is golden.
Transfer to a cooling rack to cool slightly. Serve warm.