Guava and Cheese Empanadas

Place 1 piece of guava paste and 1 piece of cream cheese in the center and fold the dough, in a half moon-shaped. Crimp the edges with a fork.

Fry till golden brown

1. Sift the flour with salt, baking powder and sugar. Place half of the flour in a large mixing bol. Make a well in the center. Place the lard, butter, eggs, and water in the well. Use an electric or stand mixer to mix ingredients into a paste. Continue to mix, gradually adding more flour until all the flour is added. You may need to add water -- slowly in small quantities-- into dough reaches a soft, pliable consistency, like pie dough. Place the dough in a bowl, cover and refrigerate at least 30 minutes.

2. Prepare filling. Cut 4 ozs of cream cheese into 32 squares and do the same to the guava paste. (guava paste comes in sort of a brick)

3. Lightly floured work surface. Make little balls the size of a walnut from the dough. Roll each ball into a small circle, about the thickness of 2 pieces of paper. Guessing 1/16th of a inch. Place one square of cream cheese and one square guava in the center of the dough. (you could try any jam, see if that works)

4. Fold dough over to make a pocket. Trim with a pizza cutter to make a crescent shape. Crimp edges with a fork to seal. Gets easier the more you do it

5. Pan fry or deep fry till brown. Sprinkle with powdered sugar.