Yield: 16 small empanadas
These golden mini turnovers are filled with guava paste, which can be found in the Hispanic sections of supermarkets.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
1/2 cup milk
1 tablespoon water
Confectioners’ sugar (optional)
In the bowl of a food processor, combine flour, baking powder, and salt. Add
butter and pulse until dough resembles coarse crumbs, about 30 seconds. Add milk and pulse until dough comes together into a ball. Flatten dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat the oven to 375°. Roll dough out on a lightly floured surface to a
16x16-inch square of about 1/8-inch thickness. Cut dough into 16 four-inch
Whisk egg and water in a small bowl, then use a pastry brush to paint the
edges of each square with the egg mixture. Place 1-1/2 teaspoons guava paste or preserves and 3/4 teaspoon cream cheese into the center of each square.
Mash together lightly with a fork.
Fold the edges of the dough over to create a triangle shape, firmly pinch
the edges of the triangle together so the filling won’t leak out during
baking, then fold edges over.
Place the empanadas on a greased baking sheet and brush with egg wash. Prick each empanada gently with a fork to allow steam to escape. Bake 20 to 25 minutes, or until golden brown. Allow to cool slightly, then serve warm.
Sprinkle with confectioners’ sugar, if desired.
Filling: 1/2 cup guava paste or fruit preserves, divided 1/4 cup cream