Glenn Lindgren: In Spanish, 'empanar' means to bread, or coat with bread crumbs. Empanadas are pastries filled with meat, seafood, cheese, and so on. This dish probably originated in Galicia in Spain. It is a common dish throughout Latin America.
Jorge Castillo: They are extremely popular in Argentina and many of the varieties include hard boiled eggs and raisins!
Raúl Musibay: Empanadas are a popular item for street vendors, because they are easy to eat on the run.
Jorge Castillo: Empanadas come in all sizes, from large "complete meal" versions to small little bocaditos, used as appetizers at parties and family gatherings.
Glenn Lindgren: In Cuba, the empanada was most likely introduced by the Spanish and given an island flavor with a touch of citrus, garlic, onion and pepper.
INGREDIENTS:1 can guava paste
Fold and seal. (Diagram)
Cook as indicated in the baked or fried recipe.
Preheat the oven to 350º
Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes.
Heat oil in a frypan to 350º F. (Or you can use a deep fat fryer.)
Fry the empanadas in the oil, turning occasionally until brown on all sides.
Drain on paper towels. Serve hot.
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