| Level: | Advanced |
| Total: | 4 hr |
| Active: | 1 hr |
| Yield: | 30 empanadas |
Ingredients
- 2 1/2 kilograms (5.51 pounds) all-purpose flour
- 5 large eggs
- 2 ounces salt
- 1/2 cup milk
- 1 1/2 cups water
- 8 ounces (2 sticks) unsalted butter
- 1/4 cup sugar
- 1 pound guava paste
- 1 pound cream cheese
- Large eggs, whisked with 1 tablespoon water per egg, for the egg wash
- Sugar for sprinkling
Instructions
- For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
- For the filling: Put the guava paste and cream cheese in a bowl and use a potato masher to mash the two ingredients until they are incorporated.
- To form the empanadas, use half of dough (save remaining dough for another use). Knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough 6- to 7-inches in diameter. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanadas with guava mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash, then sprinkle with sugar.
- Preheat convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 447 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 64 mg |
| Sodium | 346 mg |
Reviews
These ratio are off 2.5kg equal 20 cups of flour. This you need at least 3.3 cups of milk or water.
Delicious!! I cheated and bought the readily prepared pastry discs … but added everything else and they were a delicious treat!