Guava Cream Cheese Empanadas

I have been meaning to try this combination for a while since I saw a non-vegan version of these empanadas on a menu at an Austin food trailer park. I used Goya brand guava paste and Kite Hill cream cheese, because it is made of cultured almond milk instead of mostly oils. I baked these and finished with a pan fry, but honestly I would deep fry them next time. Serve them warm and sprinkle on some powdered sugar. The combo was tart and creamy and absolutely delicious. Mmmm mmm good.

Guava Cream Cheese Empanadas
1 container vegan cream cheese 
1/2 can guava paste
1/2 lime
2 tsp sugar
homemade pastry dough or store bought frozen empanada discs, thawed
powdered sugar (optional)

0. Preheat oven to 350 F.
1. Add sugar, juice of 1/2 lime and some zest to cream cheese. Mix thoroughly.
2. Cut small slices of guava paste (approximately 1 1/2 inch long, 1/2 inch wide, 1/4 inch thick) and place slightly below center of pastry disc.
3. Add 1-2 Tbsp of cream cheese mixture on top of guava. Do not add so much that when shell is closed and crimped it oozes out.
4. Fold pastry in half and crimp closed with fork. Flip and crimp back edge as well. 
5. Place on baking sheet and bake 15-20 minutes. Flip halfway through baking. Pan fry in oil to get extra crispy OR deep fry empanadas.
6. Sprinkle with powdered sugar.
Lime cream cheese
Filled shells

Crispy exterior

Gooey filling