30 Minute Guava Cheese Empanadas

Ingredients

• 12empanada dough rounds (or shop-bought empanada discs)
• 397 g (14 oz)guava paste
• 227 g (8 oz)cream cheese
• for fryingrapeseed oil

Instructions

1. 1

   Slice the filling

   Cut the cream cheese and guava paste into 2.5 cm (1-inch) slices and set them aside.

2. 2

   Fill and seal

   Put a slice of guava paste in the centre of an empanada disc, then place a slice of cream cheese on top. Fold the upper half of the disc over the filling and press the edge closed with a fork. Repeat with the remaining discs and filling.

3. 3

   Fry until golden

   Heat 240 ml (1 cup) of oil in a large frying pan to 204°C (400°F). Fry the empanadas in batches until crisp and golden brown all over. Drain them on plates lined with kitchen paper and serve straight away.

4. 4

   Cool before eating

   Let the empanadas cool slightly before eating. The guava filling gets very hot and can burn the roof of your mouth.

What are guava cheese empanadas?

Empanadas are filled pastries found across Latin America, with recipes and fillings that vary from place to place. Guava and cheese is a familiar sweet pairing in Cuban cooking, bringing fruity sweetness together with creamy, gently tangy cheese.

This version keeps things simple with empanada discs, guava paste and cream cheese. Frying gives the pastry a crisp outside while the filling softens inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 267 calories, 3g protein, 1g carbs, 28g fat.

The guava paste contributes most of the carbohydrate, while the cream cheese and frying oil contribute much of the fat; the filling supplies some protein. Pair an empanada with fresh fruit for a simple way to add freshness to the plate.

Choosing the filling

Guava paste: Cut it into slices that fit comfortably in the centre of each disc, leaving enough room around the edge to seal the pastry.

Cream cheese: Slice it to a similar size and layer it over the guava. Keeping both pieces within the pastry helps make sealing easier.

Sealing the discs

Fold one half of each disc over the filling without stretching the dough. Press the edges firmly together with a fork, following the method, so the filling is enclosed before frying.

If a disc is difficult to seal, check that no filling is sitting on the edge. Keep the unfilled discs covered while you work so they do not dry out.

Frying for a crisp finish

The oil is specified at 204°C (400°F), and the empanadas are fried a few at a time. Cooking in batches leaves room to turn them and helps keep the pan from becoming crowded.

Look for pastry that is crisp and golden brown on all sides, as the recipe directs. Drain each batch on kitchen paper before serving.

Serve while warm

These empanadas are intended to be served immediately after frying, once they have drained. Give them a short pause first: the guava filling retains heat and can be hotter than the pastry suggests.

Their sweetness makes them a natural finish to a meal or a small treat with coffee. Serve them on their own or alongside fresh fruit.

Keeping the assembly manageable

Prepare all the slices before filling the discs, as in the method, so you can work steadily. Seal each empanada before moving on to the next one.

Fry only a few at a time and drain them as they come out of the pan. This keeps the batches organised and means the finished pastries can be served promptly.

Recipe notes & tips

• Cut the guava paste and cream cheese before you start filling the discs.
• Keep the filling away from the edges so the discs can seal cleanly.
• Press the fork around the full edge of each folded empanada.
• Fry in small batches as directed rather than crowding the pan.
• Drain the fried empanadas on kitchen paper.
• Wait for the filling to cool slightly before taking a bite.

Variations

• Extra guava: Use a slightly thicker guava slice for a fruitier centre, while keeping the edges clear.
• More cream cheese: Add a little more cream cheese if the discs still seal securely.
• Smaller pastries: Cut the filling into smaller pieces and use smaller discs if available.
• Serve with fruit: Add fresh fruit on the side for a bright contrast to the sweet filling.

Common mistakes to avoid

• Filling the edges: The pastry may not seal properly; keep both slices centred.
• Loose sealing: Filling can escape during frying; press the edge firmly with a fork.
• Crowding the pan: Empanadas are harder to turn evenly; fry a few at a time.
• Skipping the drain: Excess oil stays on the pastry; set each batch on kitchen paper.
• Eating too soon: The guava centre can be very hot; allow the empanadas to cool slightly.

How to store

These are best served immediately after frying. If you have leftovers, cool them, refrigerate in a covered container and reheat until hot; the pastry may be less crisp after storage.

Frequently asked questions