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Guava Paste & Queso Blanco Filled Empanadas

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Rating: 5/5
2 reviews

ready in: under 30 minutes
serves/makes:   40 pcs

recipe id: 47786
cook method: stovetop

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5 ounces guava paste
3 ounces queso blanco cheese (OR cream cheese)

Empanada Dough

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon 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 and seal. Fry.

Dough: Mix flour salt and 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 and serve.

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154 calories, 13 grams fat, 8 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating

Guest at

REVIEW: 5 star recipe rating
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.

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