FOR THE GUAVA PUREE
|1 l (1 qt)
|¾ ||cup sugar|
|1 ||5 cm (2 in) cinnamon stick |
|½ ||teaspoon anise seeds|
|6 ||guavas, ends removed|
FOR THE EMPANADITA TURNOVERS
|250 g (½ lb)
|200 g (½ lb) ||wheat flour|
|½ ||cup sugar|
|4 ||tablespoons whole milk|
|1 ||teaspoon anise seeds|
|3 ||tablespoons lard or butter|
| ||plastic wrap, as needed|
| ||corn or canola oil for frying, as needed|
|200 g (½ lb)
|2 ||teaspoons ground cinnamon|
PROCEDURE FOR THE GUAVA PUREE
Heat the water, sugar, cinnamon, cloves and anise in a deep pot over medium heat; bring to a boil; add the guavas and cook. Remove guava fruits from the cooking liquid and pass through a sieve to obtain a puree.
PROCEDURE FOR THE EMPANADITAS
Sift flour with the sugar on a clean surface. Add milk, egg, anise seeds, lard or butter and 2 tablespoons of guava puree in the center of the flour. Mix the ingredients using a pastry scraper or two knives, until a soft, smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
the dough, take small portions and form equally sized balls. Form a circular “tortilla” by placing the dough ball between two sheets of plastic wrap and rolling it out with a rolling pin. Then add a bit of guava puree in the center; fold in half to form an empanada
-style turnover and seal the edges by indenting them with a fork.
the corn oil in a deep pan and fry the empanaditas over medium heat; drain fried turnovers on a rack. Sprinkle sugar and cinnamon over the pastries while still warm. Serve immediately from a platter.
These empanaditas unite corn—Mexico’s main staple—with wheat first imported by the Spaniards during the sixteenth century. The grain was subsequently adapted, adopted and incorporated into traditional Mexican cuisines. In the Central Gulf empanaditas are a sweet treat filled with guava, pineapple, apple or cheese, among other fillings.