Guava Paste & Queso Blanco Filled Empanadas
recipe at a glance
5 stars - 1 review
ready in: under 30 minutes
serves/makes: 40 pcs
5 ounces guava paste
3 ounces queso blanco cheese (OR cream cheese)
2 cups all-purpose flour
1 teas. salt
1 teas. sugar
5 tablespoons solid vegetable shortening
1 egg, beaten
1/3 cup dry white wine
2 cups vegetable oil, for frying
Cut the paste into 40 small pieces, do the same with the cheese. Place 1 of each into an empanada dough. Fold & seal. Fry.
Dough: Mix flour salt & sugar in a bowl. Cut in the shortening until the mixture looks like cornmeal. (can be done in a food processor) Add the egg and wine and mix until it forms a ball. The dough should be softly pliable; if necessary, add a little more wine. Roll out the dough to 1/8th inch thick on a lightly floured board. Using a glass or a cookie cutter, cut out 3 inch circles. Gather scraps and roll out until all the dough is used. Lightly brush the tops with water. Place the filling on the center and fold over to form a half circle, like a turnover. Seal the edges by hand crimping or use a fork and press the edges together. Just before serving, heat 1 inch of oil in a heavy skillet or electric fry pan heated to 350 degrees F. Fry until golden brown on both sides, about 2 minutes. Fry in several batches so that you don't crowd the pan. Drain on paper towels & serve.
This was a big hit when I made it. The only difficulty I had was in sealing the edges. I found I had to really squish them together, and even then it didn't always work.