"Melanie Rushing"
>I have a can of Guava Paste and would like some recipe instructions on
how
>to use it.

Guava Paste & Queso Blanco Empanadas

5 oz guava paste (once the can is opened, the paste will keep a
LONG
time in a zip lock bag.)

3 oz queso blanco cheese ( a salty white cheese sold in hispanic
markets) OR you could use cream cheese

Empanada Dough recipe follows

cut the paste into 40 small pieces, do the same with the cheese. Place 1
of
each into an empanada dough. Fold & seal. Fry.

Empanadas
makes about 40


Dough
2 cups all-purpose flour
1 teas. salt
1 teas. sugar
5 tablespoons solid vegetable shortening
1 egg, beaten
about 1/3 cup dry white wine

filling

2 cups vegetable oil for frying

Mix flour salt & sugar in a bowl. Cut in the shortening until the mixture
looks like cornmeal. (can be done in a food processor) Add the egg and
wine and mix until it forms a ball. The dough should be softly pliable; if
necessarry, add a little more wine. Roll out the dough to 1/8th inch thick
on a lightly floured board. Useing a glass or a cookie cutter, cut out 3
inch circles. Gather scraps and roll out until all the dough is used.
Lightly brush the tops with water.Place the filling on the center and fold
over to form a half circle, like a turnover. Seal the edges by hand
crimping or use a fork and press the edges together. Just before serving,
heat 1 inch of oil in a heavy skillet or electric fry pan heated to 350
degrees. Fry until golden brown on both sides, about 2 minutes. Fry in
several batches so that you don't crowd the pan. Drain on paper towels &
serve. The mix of sweet and salty of these empanadas are great appetizers
with drinks or eaten on a Cuban Coffee break.

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