GUAVA CHEESE

EMPANADAS

Cook the vegetables. Start by heating the oil in a pan over medium heat. Add the sofrito and cook until fragrant before adding the diced onion and pepper.

Add chicken & seasonings. Sauté veggies until the onion becomes translucent and add the shredded chicken. Cook for a few minutes until the chicken warms, then add the tomato paste, water, and seasonings. Mix until everything is evenly combined before adding salt to taste.

Assemble the empanadas. Add a scoop of the filling into the center of an empanada dough disc. Fold the dough over the filling. Preheat the oven to 375 degrees F / 191 degrees C.

Close the empanadas. Crimp the edges of the empanadas shut using a fork or your fingers. Repeat steps 3-4 until all of the discs or filling are used. Transfer the empanadas to a parchment lined baking sheet.

Make the egg wash. In a small bowl, beat the egg and water together until an egg wash is formed. Brush over the empanadas.

Bake. Bake the empanadas for 15-20 minutes, or until golden brown all around. Enjoy as is or with your preferred dipping sauce (I love this cilantro lime sauce)!