Guava Empanadillas / Rebeca Monzo

To sweeten tense afternoons a little.


1 1/2 cups of flour.

3 eggs.

3 tablespoons of margarine, butter, or vegetable oil.

1 teaspoon of baking powder.

1 teaspoon of salt.

1 tablespoon of sugar.

3 tablespoons of dry wine.

Pieces of guava already cut-up.


In a mixing bowl, put the flour together with the salt, sugar, and baking powder. Combine all the dry ingredients and add 3 tablespoons of margarine, cutting them with a pastry tool or two knives until you’ve made small lumps.

Then, make a hole in the middle and add 3 whole eggs, mixing them with the dry ingredients with a fork. Little by little, add a little dry wine and mix squeezing with the fingers until it is completely mixed together. Cover and let it rest a while.

Take small portions of the mass and rolling them out with a rolling pin until they are thin, fill them with little pieces of guava. Seal the empanada wetting the boarders and with a fork mark around the outsides, pinching them softly, so that they don’t explode when they are fried.

Put them in well-heated oil, moderating the heat once in a while so that it doesn’t get too hot.

Makes around 12 empanadillas. Serve with a soft drink or tea.

Translated by: BW

June 24 2011