Guava Empanadas

Method22 steps

1. 1

   Step 1: Make the guava filling.

2. 2

   Step 2: Place guavas, piloncillo, and cinnamon sticks (2) in a stockpot. Add enough water to cover guavas.

   Uses 6–8 ripe guavas, peeled and quartered · One 7½-oz piloncillo cone · 2 cinnamon sticks · Water to cover the guavas for cooking

3. 3

   Step 3: Bring to a boil, then simmer over medium heat for about 30 minutes until piloncillo melts.

   Simmer Guavas · 30 minUses Guavas and piloncillo in cooking water

4. 4

   Step 4: Stir and remove from heat and cover for an additional hour to steep and cool.

   Steep and cool guava filling · 60 minUses Simmered guavas and spice syrup

5. 5

   Step 5: Discard the cinnamon sticks and mash guavas with a potato masher.

   Uses Cooled cooked guavas with syrup

6. 6

   Step 6: Strain the water out of the mixture and reserve the liquid.

   Uses Mashed cooked guavas and syrup

7. 7

   Step 7: Pass guavas through a strainer to remove seeds.

   Uses Drained cooked guava pulp

8. 8

   Step 8: Add cornstarch (3 tbsp) to ¼ cup of reserved guava liquid and whisk until well combined.

   Uses ¼ cup of the reserved liquid · 3 tbsp cornstarch

9. 9

   Step 9: Add the cornstarch slurry to the seedless guava pulp. Simmer about 15 minutes, stirring, until it has the consistency of preserves. Set aside to cool before filling; it thickens further as it cools.

   Simmer Filling · 15 minUses Seedless cooked guava pulp · Cornstarch slurry

10. 10

    Step 10: Make the empanada dough.

11. 11

    Step 11: Beat the shortening with the 2 tablespoons dough sugar. Mix in the dough flour (3 cups), baking powder (2 tsp), salt (½ tsp) and ground cinnamon (1 tsp). Separately whisk the dough egg (1) with the ½ cup buttermilk or milk, then mix into the dry mixture to make a soft dough. Add only a little extra flour if the dough is too wet.

    Uses ½ cup butter-flavored shortening · 2 tbsp granulated sugar for dough · 3 cups all-purpose flour for dough · 2 tsp baking powder · ½ tsp salt · 1 tsp ground cinnamon · 1 egg for dough · ½ cup buttermilk or milk for dough

12. 12

    Step 12: Preheat the oven to 350°F (175°C).

13. 13

    Step 13: Divide the dough into 24 portions. Choose traditional half-moons here or the alternative wonton shape in the next steps. For half-moons, roll each portion into a small round on a lightly floured surface. Put a small dollop of cooled filling on one half, wet the edges with a little milk, fold and press the edges with a fork. If choosing wonton shapes, leave the portions unshaped for the next steps.

    Uses Soft empanada dough · Cooled guava preserves · A little extra all-purpose flour for dough adjustment and rolling · A little milk for sealing traditional empanada edges

14. 14

    Step 14: Alternative wonton shape: use this method instead of the traditional half-moons.

15. 15

    Step 15: For wonton shapes, roll each dough portion into a small round and trim to a 3-inch square.

    Uses One of the 24 dough portions · A little extra all-purpose flour for dough adjustment and rolling

16. 16

    Step 16: For wonton shapes, place about 1 tablespoon cooled guava filling in the middle of each square.

    Uses Rolled dough squares · About 1 tablespoon filling per square

17. 17

    Step 17: For wonton shapes, pull the four corners up and pinch firmly together in the centre so they stay sealed.

    Uses Dough squares with guava filling

18. 18

    Step 18: Finish and bake the empanadas in your chosen shape.

19. 19

    Step 19: Brush the empanadas in your chosen shape with the separate beaten glaze egg (1) or a little milk instead. Sprinkle with optional raw sugar.

    Uses If choosing half-moons · If choosing wonton shapes · 1 egg for glaze, or a little milk instead · Raw sugar for topping, optional

20. 20

    Step 20: For traditional half-moons only, prick the tops with a fork to let steam escape. Skip this for open-centred wonton shapes.

    Uses Glazed empanadas

21. 21

    Step 21: Place empanadas on a cookie sheet greased with no-stick cooking spray.

    Uses Glazed and optionally vented empanadas · A little nonstick cooking spray for baking sheet

22. 22

    Step 22: Bake for 15 to 20 minutes on the bottom rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.

    Bake Empanadas · 20 minUses Empanadas arranged on a greased baking sheet