There are many times when I spend a good amount of thought and time looking up recipes and cooking elaborate meals. But there are other times, when cooking is all about putting together a couple of things and coming up with an enjoyable treat. This one belongs to the latter category. The recipe was inspired from the book The Cuban Table by Ana Pelaez and Ellen Silverman. I had the guava paste and the frozen empanada discs. I skipped the cream cheese and overcame my fear of deep frying to make this treat.
I wasn’t sure whether its actually a recipe, given how simple it is. I am glad I took pictures despite my hesitation because sometimesI feel that life is complex as it is. We really need to remind ourselves of the simple enjoyments in life in as many ways as possible. So enjoy a good evening with a sweet jam in a salty pastry served with a hot cup of tea!
- ready made Empanada discos
- ready made guava paste
- oil to deep fry
- Defrost the empanada discs by taking them out about 20 minutes from the freezer. Once they are defrosted, stretch it a little by rolling them out using a rolling pin.
- Cut a piece of guava paste to fit comfortably inside the disc. Fold the empanada in half and seal the edges with a fork. Repeat with the rest of the discs.
- Deep fry in hot oil without crowding the pan or bake for 20-25 minutes until browned.
This recipe goes to Cooking from Cookbook Challenge Group.