Honey-Guava Breakfast Empanadas

Honey-Guava Breakfast Empanadas

YIELD: Makes 10 empanadas


For Honey Guava & Orange Dipping Sauce:

4 oz. - guava paste

1/2 cup - honey

1 T - apple cider vinegar

juice and zest from 1 small orange

For Empanadas:

1 (10 ct.) pkg. - frozen empanada discs, about 5" size

1 2/3 cups - mozzarella cheese, shredded

1 2/3 cups - pepper jack cheese, shredded

vegetable oil for frying


Combine the Guava paste, honey, vinegar, orange juice in a small saucepan over medium-low heat. Simmer until thickened, then add the orange zest. Continue cook-ing for another 2 minutes; lower heat and keep warm.

Thaw the empanada discs until just pliable. Mix the 2 cheeses together and set aside.

On a lightly floured surface, lay out the empanada discs and place 1/3 cup of the cheese over half of each disc and fold over. Roll the edges of each empanada and crimp to seal. Chill for about 30 minutes.

Heat about 1" of vegetable oil until just under the smoke point. Fry empanadas on each side until golden brown (about 2 minutes each side). Remove the empanadas to paper towel lined plate to absorb any excess oil. Serve warm with the Honey Guava and Orange Dipping Sauce.


You can substitute homemade pastry or refrigerated pre-rolled piecrust sheets for the empanada discs if they are unavailable in your area. Just cut out 5" rounds with the tip of a knife or a pastry cutter.