Guava Empanadas

Guava Preserves:

1. Place guavas, piloncillo, and cinnamon sticks in a stockpot. Add enough water to cover guavas.
2. Bring to a boil, then simmer over medium heat for about 30 minutes until piloncillo melts.
3. Stir and remove from heat and cover for an additional hour to steep and cool.
4. Discard the cinnamon sticks and mash guavas with a potato masher.
5. Strain the water out of the mixture and reserve the liquid.
6. Pass guavas through a strainer to remove seeds.
7. Add cornstarch to ¼ cup of reserved guava liquid and whisk until well combined.
8. Add cornstarch mixture to guavas and simmer for about 15 minutes. Stir and cook until the consistency of preserves. The mixture will thicken as it cools.

EMPANADA DOUGH:

1. In a stand mixer whip shortening with sugar. Add in the remaining dry ingredients. In a separate bowl whisk the egg and buttermilk and add in stand mixture and combine until you have a soft dough. If the dough is too wet add more flour.
2. Preheat oven to 350 degrees F.
3. Divide empanada dough into 24 pieces. On a floured surface, roll out the dough pieces into small round circles. Place a small dollop of guava filling on one half of each of the rolled out circles. Wet the edges of the circles with milk to help seal the two halves. Fold over the dough and seal off the edges with a fork by pressing down along the edges.

Wonton Shaped Empanadas:

1. Roll out one round of dough into a small round circle. Take a paring knife or a pastry cutter and cut off the edges creating a 3-inch square.
2. Place a tablespoon of guava filling directly in the middle of the square.
3. Pull up the four corners of the dough and pinch together tightly at the center, making sure that all four corners won’t come apart.

Bake:

1. Brush each empanada with egg wash or milk. Sprinkle with raw sugar, if using.
2. Puncture the top of each empanada with a fork to allow steam to escape while baking. (For traditional shape only)
3. Place empanadas on a cookie sheet greased with no-stick cooking spray.
4. Bake for 15 to 20 minutes on the bottom rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.