Empanadas de Ate y Queso Crema (Fruit Paste and Cream Cheese Hand Pies)
Serves 20
30 mins prep
20 mins cook
30 mins chilling
80 mins total
These hand pies are layered with bright ate de membrillo (quince paste), ate de guayaba (guava paste), and a layer of thick cream cheese.
Filling:
Empanada Dough:
Glaze:
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Make Empanada Dough:
In a stand mixer cream the shortening and then combine the dry ingredients. In a separate bowl whisk the eggs and milk and add to dough mixture until you have a soft dough. Remove dough from mixer and add flour to dough if sticky. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and Bake Empanadas:
Preheat the oven to 350 degrees F.
Roll out dough on floured surface until thin and cut with 3-inch round cookie cutter. Wet the bottom edge of the circles with condensed milk to help seal the two halves.
Slice guava or quince paste and 1 teaspoon cream cheese and place in the center of the rounds and top with another dough round. Crimp the edges with a fork by pressing the two rounds together.
Repeat with remaining dough and filling. Brush each hand pie with condensed milk and sprinkle with raw sugar. Puncture each hand pie with a fork to allow steam to escape while baking.
Bake for 15 to 20 minutes on a parchment paper lined cookie sheet.
