Directions:

INGREDIENTS:

Dough Ingredients:
• 2 1/3 c flour (280g) **next time add 20 g extra of flour for a total of 300g
• 1 tsp salt
• 1 tbsp sugar
• 8 oz cream cheese
• 1 cup butter
• 1 tsp vanilla
**Note this recipe came from Camp Puga on Facebook– December 2020 Empanadas

Guava Filling Ingredients:
• Guava Paste - Goya brand

Pineapple Filling Ingredients:
• 2 cans crushed pineapple
• ¾ c water
• 1 c sugar
• ¼ tsp salt
• 1 tsp Mexican vanilla extract

DIRECTIONS:

Part 1: Make the dough
1. Take out butter and cream cheese to soften. (can zap butter in micro x 10 sec) at least 1 hour before preparing dough
2. Preheat oven to 375°F
3. Mix all dry ingredients in a bowl and set aside.
4. Put all wet ingredients in Mixer. Mix at speed 8 x 2 min (until creamy). Remove all product from side edges of bowl and spade attachment. Then mix again at speed 8 for 1 more minute (or until you see peaks form at the edges).
5. Add dry ingredients to mixer and mix at low med speed for about 1 min (until it starts to form a ball). Looks a bit of a crumbly ball. See picture. (not completely incorporated).
6. Add additional flour (1 tbsp at a time) if too sticky. Dough should mold into a ball without sticking to your fingers. (not overly wet).
7. Roll into a ball, then extend into a log (without overworking the dough).
8. Place the dough log on some plastic saran wrap and cover tightly.
9. Refrigerate dough ball x 30-35 minutes
10. once you reach this step, make your filling while the dough rests in the refrigerator

Part 2: Make the filling
11. Choose your fruit filling
a. If using guava paste, slice the guava paste into pieces that will fit in the empanadas (medium/thin slices, should get three pieces from each slice across can)
b. if using pineapple filling follow instructions below:
c. can also use fruit preserves (thick preserves only, not thin/runny jelly)

Pineapple filling:
https://www.youtube.com/watch?v=EdeQeSNufVU
• 2 cans crushed pineapple
• ¾ c water
• 1 c sugar
• ¼ tsp salt
• 1 tsp Mexican vanilla extract

I. Use a small/medium sauce pot on medium heat.
II. Add 2 cans crushed pineapple, water, sugar and salt.
III. Mix and bring to a simmer. Once at a gentle boil/simmer, stir, and cover
IV. lower heat and simmer (covered) x 10 min
V. make corn starch slurry to thicken the filling.
a. Add 3 tbsp cold water to a measuring glass.
b. 3 tbsp corn starch and stir well.
VI. Once 10 minutes have passed, stir the pineapple mixture and add the corn starch slurry to it. Stir well to combine until thickened. (may require an additional 2 minutes to simmer)
VII. Once thickened, turn off the heat and add 1 tsp Mexican vanilla extract to pineapple mixture. Stir well to combine.
VIII. Completely cool the filling before adding it to the empanadas!

Part 3: Fill, seal & bake the empanadas
12. Prepare your working area
13. Have a bowl of egg wash (beat 1 egg with 1 tbsp water) ready and set aside
14. Have a small bowl of water ready (about 2 tbsp) and set aside
15. Once the dough has chilled and rested, lightly dust your surface with flour (can use a sheet of parchment paper if preferred).
16. Tear off one small piece of dough at a time (should be about a 1 inch ball of dough that fills the middle of your palm).
17. Use a tortillero (tortilla press). Should be about ¼ inch in thickness once rolled out.
18. Once the dough has been pressed flat into a disc, dip your finger into the water and line half of the edge of the empanada (to help them seal – make a half moon around the dough)
19. Fill the center of the disc with filling.
20. fold the empty half over and press together to seal. (press firmly to remove any air from passing, but don't make dough too thin)
21. pick the empanada up into the palm of your non-dominant hand, and use your dominant hand to Curl up edges to ensure seal. Start at one corner and keep folding/working your way around the entire outer edge of the empanada.
22. Brush Egg wash over the top of each empanada
23. Poke 2-3 holes with a toothpick or a fork in the top of the empanada to release air while baking (dip fork/toothpick in water first then poke the empanada to prevent dough from sticking to the fork)
24. Bake at 375°F for 15-18 min. turn pan at the halfway point to ensure even baking
25. Cool empanadas on a baking rack for at least 30 min prior to eating.