Susan Feniger’s Guava Empanadas
2 cup flour
1/2 cup lard
2 1/2 tablespoon unsalted butter
1/2 teaspoon salt
1/2 cup iced water approximately
8 ounce cream cheese, softened
4 ounce cotija, monterrey jack or manchego cheese, grated
1 cup guava paste
2 tablespoon lime juice, freshly squeezed
1/2 cup sugar
1 teaspoon cinnamon
1 egg, beaten
- In a large bowl, combine the flour with the lard, butter, and salt.
- Mix lightly with your fingertips until the dough forms grape sized pieces. You should still be able to see chunks of fat.
- Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball.
- Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log.
- Seal the bag, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.
- 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 1/8 inch 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.
Bake and Serve
- 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.