Guamanian Cheese Empanadas

Ingredients

While the original Balkan Burek sa sirom is made with phyllo dough and often baked in a large pan, Guamanian Cheese Empanadas are made with a different type of pastry dough and individually baked. The flavors and seasonings are also adapted to suit the Guamanian cuisine, incorporating local ingredients and spices to create a unique island twist. We alse have the original recipe for Burek sa sirom, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (120g) grated cheddar cheese 1 cup (120g) grated cheddar cheese
• 1/2 cup (120g) cream cheese 1/2 cup (120g) cream cheese
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (15g) chopped green onions 1/4 cup (15g) chopped green onions
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon cumin 1/4 teaspoon cumin
• Vegetable oil, for brushing Vegetable oil, for brushing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 26g, 1g
• Protein: 9g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the grated cheddar cheese, cream cheese, coconut milk, chopped green onions, garlic powder, black pepper, paprika, and cumin. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
   Place a spoonful of the cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Arrange the empanadas on the prepared baking sheet and brush the tops with vegetable oil.
8. 8.
   Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
9. 9.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Cheddar cheese — Use a sharp cheddar for a stronger flavor.
• Cream cheese — Make sure the cream cheese is softened before mixing it with the other ingredients.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure it's well mixed.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cheese filling.
• Experiment with different types of cheese, such as pepper jack or mozzarella, for a unique twist.
• Serve the empanadas with a side of Guamanian hot sauce or salsa for extra flavor.
• If you prefer a lighter crust, you can brush the empanadas with beaten egg instead of vegetable oil before baking.
• These empanadas can be made ahead of time and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Guamanian Cheese Empanadas warm as an appetizer or as a main course accompanied by a fresh salad. They are also great for picnics or as party snacks.

Presentation advice

Arrange the golden-brown empanadas on a platter and garnish with a sprinkle of chopped green onions or a drizzle of coconut milk for an attractive presentation.