Guava Hand Pies
Guava paste may not be available in all stores; you can substitute a thick fruit spread such as quince paste instead. The number of pies may vary slightly depending on the shape of your cookie cutter. You can freeze unbaked hand pies on a parchment-lined plate. Once frozen, transfer to a re-sealable plastic bag and freeze for up to 2 months. Let sit at room temperature for 30 minutes before baking.
Nutrition
Calories: 250 kcalCarbohydrates: 28 gProtein: 5 gFat: 13 gSaturated Fat: 4 gCholesterol: 25 mgSodium: 260 mgFiber: 1 gSugar: 13 g
Ingredients
- 1 ⁄2 cup guava paste
- 1 ⁄2 cup crumbled queso fresco or farmer cheese
- 1 large egg lightly beaten
- 1 Tbsp. milk
- 2 sheets puff pastry about 1 lb., thawed
- 1 Tbsp. granulated or coarse turbinado sugar
Instructions
- 1. Mix together guava paste and cheese in a small bowl until combined. Whisk egg and milk in another small bowl and set aside.
- 2. Unfold 1 pastry sheet onto a lightly floured surface. Using a 3" round, square, or flower-shaped cookie cutter, cut into 9 pieces. Repeat with remaining pastry sheet.
- 3. Transfer half of the pieces to a parchment-lined baking sheet and gently pierce all over with a fork. Place 1 tablespoon guava-cheese mixture in the center of each piece. Brush edges of dough with egg wash and top with remaining pieces of dough. Firmly press edges together to seal.
- 4. Brush surfaces with egg wash, sprinkle evenly with sugar, and refrigerate for 30 minutes.
- 5. Heat oven to 400 degrees. Bake pies until golden brown, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.
- Source: Hannaford fresh Magazine, May - June 2016