Empanaditas de Guayaba y Queso [Recipe + Video] Guava Empanadas

1. Making dough

1. In a mixing bowl mix flour, salt, and baking soda. Add ¼ cup of oil and ¼ cup of milk. Mix until all the ingredients are well incorporated.Knead lightly until the dough is smooth and elastic (about a minute). If the dough is too dry add more milk by teaspoons. If the dough is too shaggy, add more flour by the tablespoons. It's best if the dough is just a bit on the dry side.Wrap in plastic film and let it rest at room temperature for an hour.

2. Making empanadas

1. Remove the dough from the film and divide the ball into halves, then again until you have 16 balls.Roll out a ball with a rolling pin until it is about 3/32" thick (about 2 mm). Add a bit of cheese and guava in the center and fold over. Cut into a half-disk (3.5" diameter) with a cup or whatever you have. Remove the excess dough. Press the edges with a fork or empanada press and place it on a greased baking tray.Repeat with the rest of the dough.

3. Make eggwash

1. Combine the milk and egg yolk and whisk to combine.Brush the empanadas with the egg wash.

4. Bake

1. Bake in preheated oven at 450 °F [235 °C] for 15-20 minutes, or until they are golden brown.Remove from the oven and cool for a couple of minutes on a wire rack.

5. Serving

1. Serve warm, but let it cool for about 5 minutes before eating.