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Directions. Preheat oven to 375.°. Using a food processor, pulse the flour and butter the mix becomes pea size. Beat egg yolks with cold water (reserve egg whites to brush over empanadas before baking). Add the water-yolk mixture to the flour/butter and pulse for a couple seconds.
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Our favorite tapas? The empanadas. While my husband loved the pork empanadas and the kids the chicken empanadas and vegetarian empanadas, I always had a soft spot for the cheese empanadas with potato and fresh sofrito dipped in mojito sauce (no, not the mojito drink, although that goes well with these tasty bites too). Best Cheese Empanadas
How to Make Delicious Guava and Cheese Empanadas
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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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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Top with 2 tablespoons shredded Queso Blanco and 1 tablespoon guava paste. Lightly brush edges of dough rounds with water; fold dough in half, pressing edges together to seal. Press edges with fork to seal tightly. Repeat with remaining dough and filling. Brush each empanada with beaten egg.
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Wrap in plastic wrap; chill 30 minutes. CUT pastry dough into 10 equal pieces. Shape into 10 small patties. Roll out one piece on a lightly floured surface to a 6-inch circle. Place 1 slice cream cheese on pastry circle, slightly off center. Top with 2 rounded Tbsp. guava paste. Brush edges of pastry with water.
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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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Step 2 In bowl, whisk together eggs, ½ cup ice water, and vinegar. Slowly drizzle into flour mixture, pulsing, until shaggy dough begins to form, adding more water 1 tablespoon at a time if.
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Mix dry ingredients. Mix the flour with the salt in a large bowl to combine. Add wet ingredients. Add the melted butter, egg yolks, and water to the flour mixture. Work the dough. Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms.
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Remove the excess dough. Press the edges with a fork or empanada press and place it on a greased baking tray. Repeat with the rest of the dough. 3. Make eggwash. Combine the milk and egg yolk and whisk to combine. Brush the empanadas with the egg wash. 4. Bake.
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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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On a floured surface, take chunks of the dough and roll them into balls that are about 1 and ½ inches wide. Place one sheet of plastic wrap on the bottom of your tortilla or empanada press. This way, the dough won't stick to the metal surface. Place a dough ball in the middle of the press.
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Chill pies for at least 30 minutes or freeze for 20 minutes. Heat oven to 375°F. Lightly beat egg with milk in a small bowl. Brush empanadas with egg wash and sprinkle with coarse sugar. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes, then dust with powdered sugar, if desired, and serve. Photography by Nina Gallant, Styling.
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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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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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Specialties: La Empanada Loca is a dine in or take out Puerto Rican restaurant that specializes in an assortment of empanadas and authentic Puerto Rican cuisine. We bring the Island of Puerto Rico to you. From our crazy stuffed crazy good, homemade empanadas to your childhood favorites like your momma's arroz con gandules y pernil. (rice with green pigeon peas and roasted pork shoulder.
