INGREDIENTS

INSTRUCTIONS

In a large bowl, combine the flour with the lard, butter, and salt.
Mix lightly with your fingertips until the dough forms grape sized
pieces. You should still be able to see chunks of fat. Stir in t he
iced water. Lightly knead, handling the dough as little as possible,
until the dough forms a ball. Add a little more iced water if
necessary.  Transfer to a plastic bag and shape into a log. Seal the
bag,  pressing out any air, and chill for 1 hour or as long as 3 days.
The  pie dough can be frozen for as long as a week.  Mix together the
cream cheese and grated cheese. Stir together the  guava paste and lime
juice. Combine the sugar with the cinnamon. Set  the three mixtures
aside.  On a lightly floured board, roll the dough out to a rectangle
about  16 x 11 inches and 1/8inch thick. With the tip of a sharp paring
knife, cut out six 5-inch circles, using a pot as a guide. Remove the
dough scraps. Spread the cheese over half of each circle and then top
with the guava, leaving a 1/2-inch border along the edge. Brush the
edges with some of the beaten egg and then fold the dough over to
enclose the filling. Seal the edges by pressing the top to the bottom
with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 350 degrees.  Place the empanadas on a baking sheet
and brush the tops with the egg  wash. Sprinkle with the cinnamon
sugar. With a sharp knife, cut three  small slits in the top of each
for steam to escape. Bake 30 minutes,  or until the dough is golden.
Transfer to a cooling rack to cool  slightly. Serve warm.  From Too Hot
Tamales Show # 6171  Recipe by: Susan Feniger and Mary Sue Miliken
Posted to MC-Recipe  Digest V1 #533 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar  21, 1997

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