2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick/4 oz./113g) butter, cut into pieces
1 to 2 tablespoons ice water
1 pound guava paste
2 to 2 1/2 cups oil (if frying)
1 beaten egg (if baking)
Combine the flour, salt, and butter. Using a pastry blender or fork, cut the butter into the mixture until it has a coarse, granular appearance. Make a well in the center of the mixture and add the egg. Mix well to incorporate the egg into the mixture, and add 1 to 2 tablespoons of ice water, adding just enough to make a soft dough that is firm and minimally sticky. Knead the dough briefly and refrigerate for at least 1 hour.
Divide the dough into 10 equal pieces and roll into balls. On a lightly floured surface, roll out each ball to make a circle approximately 6 inches in diameter. Place slices of guava paste (approximately 1 1/2 ounces) onto the center of each circle. Using a pastry brush or finger, lightly wet the inside bottom edge of each circle and fold the top end over the filling. Press the edges firmly together, flute them with the tongs of a fork, and prick the tops. Trim the edges with a knife tip if necessary.
Heat oil in a large skillet until hot, and fry each turnover for approximately 1 minute on each side or until golden brown. Drain onto paper towels and serve warm.
Add 2 tablespoons of cold water to the beaten egg, and beat slightly to make an egg wash. Brush the tops of each turnover with the egg wash, and place onto lightly greased baking sheets. Bake in a preheated 400 degree F/200 degree C oven for 12 to 15 minutes, until lightly browned.
Makes 10 empanadas.
Date: September 2, 1006