Ingredients
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1/2 (10 oz) pkg queso fresco or 1/2 (8 oz) ball fresh mozzarella
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1/4 (16 oz) pkg guava paste
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1 (14 oz) pkg empanada pastry dough discs, thawed in refrigerator
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Cooking spray
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1 tbsp confectioners' sugar, to dust
Steps
1
Preheat air fryer to 350°F. Cut the queso fresco and guava paste into 1-inch long, ¼-inch thick pieces. Do not discard any scraps.
2
Place 3 pieces queso fresco and 2 pieces guava paste on half of 1 pastry dough disc. Fold dough over and crimp edges with fork to seal. Repeat with remaining ingredients, using scraps as needed.
3
Spray air fryer basket with the cooking spray. Place empanadas in batches into air fryer and lightly spray tops with cooking spray. Cook 6–8 min., until lightly golden. Dust with confectioners’ sugar to serve.
Tips
Try baking these if you don’t have an air fryer: Preheat oven to 350F. Place filled empanadas on a parchment-lined baking sheet and brush with milk. Bake 20–25 min., until lightly golden.
