Empanaditas with Tulip Jamonilla®

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Empanaditas with Tulip Jamonilla®

  • 1 h 15 min
  • 4 people


  • 4 oz Tulip Jamonilla®
  • ½ cup guava paste
  • ½ cup fresh cheese
  • 4 tortillas or make your own dough
  • 3 cups flour
  • ½ tsp. salt
  • 6 oz unsalted butter
  • 1 egg
  • ½ cup water/milk
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Start with preparing the dough: Mix the flour and salt. Add the butter

Add the egg and the water / milk a little at a time until a clumpy dough forms using your hands to mix the ingredients together. Use ¼-½ cup of liquid, until the dough is soft and smooth.

Split the dough into 2 and put in the refrigerator

Mash together the Tulip Jamonilla®, guava paste and fresh cheese.

Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

Place a spoonful of the filling on the middle of each empanada disc.

Fold the disc and seal the edges by pressing the dough with your fingers or using a fork.

Refrigerate the empanadas for at least 30 minutes for the best result

Bake the empanadas in a pre-heated oven at 375-400 °F for approx. 18-25 minutes. Alternatively, brown in a frying pan over medium heat for 3 minutes. The empanadas are ready once golden.



We recommend using 8-inch soft taco tortillas.

Use dough immediately, or store in the refrigerator/freezer to use later.