We're putting a tasty spin on this traditional Cuban pastry with sweet and cheesy goodness.
6 pre-made empanada discs, defrosted and kept in a damp cloth
8 ounces goat cheese, softened
1 tablespoon fresh lemon thyme leaves
1 ounce toasted macadamia nuts, chopped
9 ounces Goya guava paste, cut into six 1.5 ounces rectangles
Salt to taste
Preheat oven to 425°F. In a small bowl, make the egg wash by mixing 1 egg with a splash of water.
In a small bowl, mix the softened goat cheese with the thyme leaves and toasted macadamia nuts.
Roll out an empanada shell slightly with the rolling pin, and fill one side of the disc with a piece of guava and 1/8 of the goat cheese mixture. Paint the egg wash along the edges of the empanada shell and fold the other side over the filling. Roll the edges like a dumpling or pinch them closed with your fingers. Repeat with remaining shells and filling.
Arrange empanadas on a baking sheet, brush the tops with more egg wash, and bake in the oven for 12-15 minutes or until golden on top. Allow to cool slightly before serving.