Empanadas de Cambray (Sweet Cheese Pastries)

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1/2 cup Unsalted butter
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 4-6 tablespoons Ice water
• about 225 g Queso Blanco (or other firm white cheese)
• about 113 g Guava paste
• 1 large Egg
• 1 tablespoon Milk

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

Instructions

1. 1In a food processor, combine the 2 cups Gluten-free all-purpose flour blend, 1/2 cup Unsalted butter (cut into small pieces), 1/4 cup Sugar, and 1/4 teaspoon Salt. Pulse the mixture until it resembles coarse crumbs. Gradually add 4 tablespoons Ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. If needed, add up to 6 tablespoons Ice water total.
2. 2Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps the dough firm up and makes it easier to roll.
3. 3Preheat your oven to 190°C. Line a large baking sheet with parchment paper. Cut the about 225 g Queso Blanco and about 113 g Guava paste into 1.27 cm cubes.
4. 4Lightly dust a clean work surface with a small amount of the 2 cups Gluten-free all-purpose flour blend. Roll the chilled dough to an even 0.3175 cm thickness. Use a 7.62-10.16 cm round cookie cutter or a knife to cut out circles from the rolled dough. Gather and re-roll any scraps to cut more circles.
5. 5Place one 1.27 cm cube of Queso Blanco and one 1.27 cm cube of Guava paste in the center of each dough circle. Fold each dough circle in half over the filling to create a half-moon shape. Press the edges together firmly, then crimp them with the tines of a fork to seal completely.
6. 6In a small bowl, whisk together the 1 large Egg and 1 tablespoon Milk to create an egg wash. Brush the tops of the formed empanadas with this egg wash. Carefully transfer the empanadas to the prepared baking sheet.
7. 7Bake for 20-25 minutes in the preheated 190°C oven, until the pastries are golden brown and puffed. Remove the empanadas from the oven and let them cool on the baking sheet for at least 10 minutes before serving. This allows the hot filling to set and prevents burns.

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