Guava Cheese Empanadas courtesy of IMUSA

Ingredients: 

Frozen empanada disks 1 Pack
1 package of low fat softened cream cheese 12 Oz.
1 can of guava paste cut into small cubes 16 Oz.
Vegetable oil
Powdered sugar
bowl with water 

Preparation:
Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.
Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
Sprinkle powdered sugar and serve warm.

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