"Empanada shells from Goya or other brands can be found at most supermarkets or in Latin markets. You’ll find them in the frozen section in packages of 10. Set them out to defrost first."
Empanada de Guava
Ingredients:
6 oz guava paste (pasta de guayaba)
6 oz cream cheese
powdered sugar
Corn gelato or ice cream
Preparation:
1) Soften guava paste in sauté pan.
2) In a mixer beat cream cheese until soft. Add warm guava paste, but do not heat too much. The filling needs to be thick. Let cool.
3) Take five empanada shells and moisten the edges with a little water. Put an equal amount of filling on each. Fold the shell over and seal with a fork, pressing down around the edges. Place in refrigerator until cool.
Empanada de Manzana
Ingredients:
20 Fuji apples, peeled, seeded and diced small
1 tb butter
1 tsp vanilla extract
1 tb spiced rum
2 tbs brown sugar
1 tsp cinnamon
6 ozs caramel sauce
vanilla gelato or ice cream
Preparation:
1) Melt butter in a sauté pan.
2) Add diced apples. Sauté 3 minutes on high heat.
3) Add vanilla extract and cinnamon sugar and combine well.
4) Deglaze with rum until alcohol is cooked off, about 1 minute.
5) Place mixture in dish, let cool.
6) Take five empanada shells and moisten the edges with a little water. Put an equal amount of filling on each. Fold the shell over and seal with a fork, pressing down around the edges. Place in refrigerator until cool.
Final Cooking
1) While empanadas are cooling, pour about five inches of soybean or other frying oil in a heavy bottomed pot. Heat oil to 350 degrees.
2) When oil is hot, fry empanadas three at a time until golden brown, about 5 minutes. Drain well.
3) Coat fried guava empanadas with powdered sugar and serve with corn ice cream.
4) Mix brown sugar and cinnamon until well combined. Sprinkle on the fried apple empanadas and serve with vanilla ice cream or gelato and a drizzle of caramel sauce.
Buen provecho!