Guava Empanadas

Pour the flour into a big container where all the ingredients can be mixed without spilling anything. Then, add the sugar, the baking powder and the salt. Set aside.

In another bowl, mix the butter and the lard very well. Then, add it to the mixture with the flour we set aside in the previous step.

Start kneading and when everything is well-mixed add one egg, knead again, mixing everything and the add the second egg, keep kneading.

Add the vanilla and the water and keep kneading for 5 more minutes to get a smooth, soft and clump-free consistency. If it is needed, you can add more flour to avoid the mixture adhering to our hands and to the bowl.

Once it is ready, stretch the mixture using a rolling pin until it is about 4 millimeters thick. Now, proceed to cut the pastry into empanada shapes.

Using a round object around 10 centimeters in diameter, perhaps a glass, and with its edges moistened with water to avoid adhering to the pastry, cut the pastry as much as possible. When you cannot get more empanada-shaped portions from the pastry, knead the rest and repeat the process so you do not waste anything.

Put in the center of each empanada a portion from the guava bar, and seal them in the form of a half-moon using a fork with its prongs moistened with water or egg whites.

Pre-heat the oven to 350º F.

Prick the empanadas a couple of times once they are already sealed so they can let out steam while they cook and to avoid them breaking and having the filling spill out.

Spread beaten egg yolk over the empanadas using a brush and then put them on a tray previously greased or covered with wax paper and bake at 325º F until they become golden.

Take them out of the oven and submerge them in a plate with sugar, this is done because the sugar adheres better to the empanadas, this step is optional. Let them cool and serve.