Guava & Cream Cheese Mini Empanadas

Guava & Cream Cheese Mini Empanadas
Guava & Cream Cheese Mini Empanadas

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La Cocina Goya

Quick and easy treat!

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egg, lightly beaten

1 pkg. (32 oz.)

GOYA® Mini Empanada Dough for Frying (32), thawed according to package directions

10 oz.

brick-style plain cream cheese, at room temperature

5 oz.

(from 1 can 21 oz.) GOYA® Guava Paste

GOYA® Vegetable Oil, for frying

Icing sugar, for dusting

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Step 1

Whisk egg with 1 tbsp. water. Lightly brush edges of discos with some of the egg wash. Spoon 2 tsp. of cream cheese and 1 tsp. of guava paste into center of each disco. Fold over and pinch edges together to seal.

Step 2

Meanwhile, pour enough oil into large saucepan to come 3 inches up side; heat over medium heat until instant-read thermometer reads 350°F.

Step 3

Working in 3 batches, carefully drop mini empanadas into hot oil; fry for 2 to 3 minutes or until golden brown all over. Using slotted spoon, transfer empanadas to paper towel–lined tray. Let cool to room temperature; dust with icing sugar.

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Tip by La Cocina Goya

If you don’t have an instant-read thermometer, check the heat of the oil by dipping the handle of wooden spoon into oil; if consistent and steady bubbles form, oil is hot enough. If bubbles are too few, oil is not hot enough; and, if too vigorous, oil is too hot.

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