Ate and Cheese Empanadas

Afternoon snacks or to accompany a good coffee don't always stand out for being the sweetest, and a clear example is this recipe for Ate and Cheese Empanadas. This homemade empanada recipe is also ideal when you're looking for a different option for breakfast or to take to work. To ensure your homemade empanadas turn out like ours, it's important to let the dough rest so it doesn't shrink when rolling and cutting. Also, remember that the amount of milk in the dough will depend on the moisture contributed by the other ingredients.
Ingredients
12
Servings
  • 4 cups wheat flour, for the dough
  • 2 teaspoons REXAL® baking powder, for the dough
  • 1 tablespoon sugar, for the dough
  • 1 1/2 cups butter, for the dough
  • 1 egg yolk, for the dough
  • cow's milk, for the dough
  • 1 cup guava paste
  • 1 package cream cheese, cut into cubes, 190g each
  • 1 cup Manchego cheese, cut into cubes
  • 1 egg, beaten, for brushing
  • icing sugar, for decoration
Preparation
1h
15 mins
Low
  • Preheat the oven to 170°C.
  • In a bowl, mix the flour with REXAL® baking powder, sugar, butter, yolk, milk, and knead until incorporated and you have a smooth dough. Chill in the refrigerator for 30 minutes.
  • On a floured surface, roll out the dough to a thickness of 3 mm, cut squares of 8 x 8 cm, fill with ate, cream cheese, Manchego cheese, fold to form an envelope, place on a baking tray, and brush with egg.
  • Bake the envelopes for about 15 minutes or until golden. Remove, cool, and sprinkle with powdered sugar. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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