Directions

1. PREPARE double crust pie crust according to recipe directions in steps 1 to 3.
2. CUT pastry dough into 8 equal pieces. Shape into 8 small patties. Keep out one dough patty. Place remaining dough in reseable plastic bag. Chill until ready to use. Roll out dough between 2 sheets of waxed paper to 5 or 6-inch circle. Gently remove one piece of waxed paper. Flatten 1 tablespoon of guava paste. Place on center of one-half of pastry circle. Flatten 1/2 tablespoon cream cheese. Place over guava. Pick up dough on waxed paper. Fold dough together covering filling, while aligning edges. Gently pull paper away from one side. Seal edges with tines of fork. Repeat to make 7 additional empanadas. Cover and chill until ready to bake.
3. HEAT oven to 425°F. Brush empanadas with whole milk or cream. Bake 17 to 19 minutes or until golden brown. Cool. Sprinkle with powdered sugar.