Guava empanadas from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue Milliken

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Notes about this recipe

  • Bloominanglophile on October 26, 2015

    These were served as a finale with Cuban coffee for a Cuban-style breakfast. I have made these for years, and each time I make them, I swoon at the flavor! I use Manchego for the cheese and just use Martha Stewart's recipe for Pate Brisee, as it is my go-to recipe and easy to make in the food processor. This round came out particularly flaky--wonderful!

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