Guava and Cream Cheese Hand Pies

While attending BlogHer Food in Miami this past May, I attended a workshop taught by my gal, Meseidy of The Noshery, and Carla of The Cuban Brit. The workshop was on cooking traditional Puerto Rican and Cuban foods or putting spins on those cuisines. I walked away from the workshop very full indeed (SAMPLES!!), and inspired to introduce some of these ingredients and recipes in my home kitchen. Guava and Cream Cheese Hand Pies from foodiewithfamily #JCPAmbassador #Spon #BlogHer

Most especially, I walked away ready to put guava paste in and on EVERYTHING. Oh my word, friends. Have you TRIED guava paste? It’s tangy, sweet, and perfect for adding a burst of fresh, fruity flavour to main dishes, appetizers, and desserts alike. We have taken to slicing guava paste and serving it with our cheese trays when I’ve been too lazy or busy to get to the store for fresh fruit. It is something I don’t want my pantry to be without now. In the workshop, Meseidy and Carla prepared a traditional Cuban dessert of cream cheese and guava paste wrapped in dough and fried. Today, I’m going to share this quick, simple, and impressive sweet with you. I like to fry them up, cool them slightly, then wrap them in foil and tuck them into our picnic basket. I think they’ll make an appearance for packed lunches on field trips this coming fall, too. It’s a perfect little combination of creamy, sweet, fruity, and tangy in a flaky little hand pie package!

Guava and Cream Cheese Hand Pies from foodiewithfamily #JCPAmbassador #Spon #BlogHer

Cook’s Notes

  • I love using Goya Discos for this job for the sake of speed, but my friend Meseidy has a fantastic recipe for a homemade version of the dough. I highly recommend it!
  • Guava paste is widely available (most grocery stores who carry it will have it in the Goya or Hispanic foods section.) I order Guava Paste (affiliate link) from Amazon.com, though, because I prefer guava paste that doesn’t have artificial colours or high fructose corn syrup.
  • I prefer the texture of my little hand pies when they’re deep fried, but I know a lot of people fear deep frying. The recipe includes instructions for baked hand pies. One of these days, though, I will convince the world that deep frying is easy-peasy as long as you’re paying attention!

Guava and Cream Cheese Hand Pies

Rating: 51

Ingredients

  • 10 Goya discos (empanada wrappers) or homemade empanada pastry discs.
  • 1 (8 ounce) brick of cream cheese, cut into 10 slices (crosswise rather than lengthwise)
  • 10 slices of guava paste that are about 2 1/2-inches long by 1-inch across by 1/4 to 1/2 inch thick
  • 1 beaten egg
  • oil for frying or non-stick cooking spray if baking

Instructions

To Prepare Hand Pies:

Lay out the discos or homemade empanada pastry discs. Brush the edges of the disc with beaten egg.

Lay one slice of cream cheese and one of guava paste just to the side of the center of the disc. Lift the empty side of the dough and drape it over the guava paste and cream cheese, then use your fingers or a fork to crimp the dough closed.

To Fry:

Preheat oil to 350°F. Carefully lower two or three of the hand pies into the oil and fry until golden brown and delicious, about 4 minutes. Use tongs or a slotted spoon or spider to transfer the pies from the oil to a paper towel lined plate. Let cool for at least 5 minutes before eating. These can be eaten at room temperature!

To Bake:

Preheat oven to 375°F. Brush both sides of the pies with more beaten egg and place on a parchment or silpat lined baking sheet. Bake until puffy and golden brown, about 20 minutes. Let cool at least 5 minutes before eating. These can be eaten at room temperature!

http://www.foodiewithfamily.com/2014/07/28/guava-and-cream-cheese-hand-pies/

To fry these little beauties, I used my brand-spankin’ new T-Fal Cool-Touch Deep Fryer from JCPenney. After having made due for years with frying pans on my oven (and cleaning up the inevitable oily mess that resulted from it) I was excited to delve into tidier, safer deep frying. Besides being a cleaner, safer way to deep-fry, it has the added bonuses of keeping my house from smelling like a professional kitchen during pub hours AND being a convenient place to store my frying oil.

The good folks at JCPenney have a fantastic and robust home goods section. In fact, throughout the month of July, they’ve been hosting a celebrity designer in store, fielding LIVE design questions that you can submit to them via Facebook. Be sure to submit YOUR design questions via the JCPenney Facebook page and watch to see if you’re answered live by a celebrity designer! As a bonus, you can also receive a 20% off a home product offer. The final Designer Day is this Wednesday 7/30 with designer David Bromstad in Dallas – make sure to submit your home design question! And check out all the great home advice from the previous participating designers on the JCPenney Designer Days Playlist on YouTube here.

GIVEAWAY

That’s not everything, though! To help you all solve your own home design or gadget needs, JCPenney is offering a $100 JCPenney Gift Card to one Foodie with Family reader. All you have to do to be entered for a chance to win is answer the following question in the comments: What is the one item you need or want the most for your kitchen or home?

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  • 1. Leave a comment in response to the sweepstakes prompt on this post
  • 2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  • 3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  • 4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 7/28 -8/25/2014.

Be sure to visit the JCPenney brand page on BlogHer.com where you can read other bloggers’ posts!

 

Slow-Cooker Five Spice Pork Roast

Slow-Cooker Five Spice Pork Roast with Sweet Potatoes foodiewithfamily.com

Slow-cookers have acquired a bum rap for turning out bland, homogenous, texturally lacking food. Why-oh-why do people have this misconception? I want to whisper a little theory because it’s not a very popular one… I think it’s because people thing you can dump any old thing in there along with a can or two of condensed cream of something soup and it’ll magically turn out a delightful meal. There’s a little more to it than that. Not much, mind you, but a lot of folks balk when you say such a thing. The truth is that like most other things in life, you get out of it what you put into it. If you start with frozen chicken breasts and a can of cream of mushroom soup, you’re going to get a nice, shreddy, cafeteria style food. If you start with a fresh pork loin, some chopped sweet potatoes, and a little attention to detail, you’re going to end up with something that is worthy of being served to company. I suppose my life analogy falls apart a bit there, much like boneless, skinless chicken breasts in the slow-cooker. Ba-dum-bum! The point remains. Fresh foods going into the slow-cooker equal fresh tasting foods coming out of it. There’s a little science to it, too… Not all fresh foods make it through the slow-cooking process equally. A good rule of thumb is that if it tastes good in something you’d stew, braise, roast, or otherwise cook for a long period of time in anything else, it’ll probably work well in the slow-cooker. Whether you’re cooking for Sunday dinner, a … {Read on...}

Coconut Cream Lime Pops

Just 5 ingredients and a blender are all you need to make these creamy Coconut Cream Lime Pops from foodiewithfamily.com

It's hot out; ninety degrees in the shade hot is what it is with about eighty percent relative humidity. My boys -who aren't usually given to running around shirtless- haven't had a shirt on in days. Well, the sixteen year old has, but that's because it's nearly impossible to throw eight hundred bales of hay sans shirt unless you really like to itch. You can be certain, though, that within mere minutes of reentering the house, his shirt is lying in a hay-riddled heap in the middle of the floor at the base of the stairs. These 5-Ingredient, blender-made Coconut Cream Lime Pops are EXACTLY what the meteorologist ordered. These creamy (no dairy!) and tart quiescently frozen treats are made of two kinds of tropical coconut milk, coconut cream,  tangy and refreshing lime juice, and (appropriately) coconut sugar. You put the lime in the coconut. Ahem. You couldn't REALLY expect me to get through an entire blog post espousing Coconut Cream Lime Pops without breaking that line out at least once, could you? Are you singing it yet? How about now? It is a serious coconut lover's treat that is rich  enough to taste dairy laden without even a smidgen of dairy milk in there. People... I love my full fat dairy ice cream like wow, but I also adore coconut milk. It's so refreshing and SOMETIMES you just have to change things up a bit to keep life interesting, right? Why use two kinds of coconut milk AND coconut cream? That's a good question! The reason is that each of those … {Read on...}

Cool Ranch Dorito Cheese Curds

You like Cool Ranch Doritos? Like cheese curds? How about Cool Ranch Doritos Cheese Curds on foodiewithfamily.com. All natural! No MSG!

I have a dear friend who told me she has never tasted cheese curds. I am not going to lie; I gasped. Perhaps it's living where I live -in the heart of New York dairy country- that makes cheese curds so ubiquitous. Even the rinky dink grocery store in our town ("What's a vegetable?" they seem to say) carries box after box of cheese curds. If you -like me- are a hard core cheese curd lover, you've probably had 'seasoned' curds before, too. They come in a variety of flavours: Cajun, sweet and spicy, garlic and chive, and more... One flavour I've never seen anywhere, though, is Cool Ranch Dorito Cheese Curds. Why, I ask you! Why? It's a natural pairing. Cheese + cheese = delicious. It doesn't get a whole lot easier than this... You whisk together a batch of homemade Buttermilk Ranch Dressing Mix (no MSG!) and then use some of THAT to whisk together a batch of homemade Cool Ranch Dressing Seasoning and then you toss some of THAT with some handy-dandy cheese curds and let it sit in the refrigerator for 30 minutes to bloom. I suppose you could purchase a packet of ranch dressing mix from the store, but there's no getting around it, you're going to have to make the Cool Ranch Dressing Seasoning if you want to eat Cool Ranch Doritos Cheese Curds. Bonus: You'll have enough of the seasoning left to make a big old batch of homemade Cool Ranch Doritos or giant Cool Ranch Dorito Baked Salad Shells and that is never, ever a bad thing. Why spice up cheese curds when I can buy them … {Read on...}

Slow-Cooker Shredded Chicken for Recipes {Make Ahead Mondays}

Slow-Cooker Shredded Chicken for Recipes on foodiewithfamily.com #MakeAheadMondays

It's been a while since I did a dedicated "Make Ahead Mondays" post, and quite a few people have mentioned that they miss them on the reader survey. I listened! Today I'm sharing a fantastic meal-starter with you: Slow-Cooker Shredded Chicken for Recipes. Use your slow-cooker to whip up a batch of this flavourful, fully-cooked shredded chicken, shred with a couple of forks (or chop on a cutting board) and divide into meal-sized portions in freezer bags. I'm not leaving you hanging with a bunch of cooked chicken in the freezer, though; I also have a handful of quick recipe ideas that take advantage of your bounty of chicken. When you have Slow-Cooker Shredded Chicken for Recipes tucked away in the freezer, you're just moments away from a home-cooked meal! There really isn't much effort involved in making Slow-Cooker Shredded Chicken for Recipes. It's a recipe at its most basic; combine boneless, skinless chicken thighs with this and that in a slow-cooker and let it rip for 8 hours on low. At the end of 8 hours, remove the meat and shred it. Use part of it for the evening meal, and portion out the rest in meal-sized servings in freezer bags, squeeze the air out, seal, and freeze. The magic of this recipe is not just in the fact that it's about as simple as it can get, but also in the fact that there are almost infinite ways to use the chicken! Here are a few of our favourites: as taco meat in quesadillas in fried rice on entrée type salads (like taco salad, … {Read on...}