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Quick and easy treat!
Ingredients
1
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
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works
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.
New from Goya
Recipe Tags
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