Cuban Style Guava and Cheese Empanadas (Egg-Free)

Ingredients

• 2 1/2 cup All-Purpose Flour
• 1/2 tsp Salt
• 1/2 cup Vegetable Shortening
• 1/2 cup Cold Water
• about 225 g Guava Paste
• about 225 g Vegan Cheese
• 2 tbsp Dairy-Free Milk
• 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together flour and salt. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. 2Gradually add cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. 3Preheat oven to 190°C.
4. 4On a lightly floured surface, roll out the dough and cut into circles using a cookie cutter or a bowl (about 10.16 cm diameter).
5. 5Cut guava paste and vegan cheese into small pieces. Place a small amount of each in the center of each dough circle.
6. 6Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
7. 7Brush the empanadas with dairy-free milk and sprinkle with sugar.
8. 8Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.

Substitutions

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