Pan Fino Mix 1/50 lb
Guava Filling 1/40 lb
Fresh Yeast 25/1 lb
Mix the dough following the directions provided on each bag of Trigal Dorado Pan Fino Mix for a small batch. Let the dough rest for 15 minutes. This dough can also be made ahead of time and stored in the cooler.
Scale and cut the dough into 2 ½ oz. pieces and round up. Let the dough rest an additional 15 minutes.
Flatten dough balls into 4” ovals. Wash half of the oval with plain water. Fill the other half of each oval with 1 ounce of Trigal Dorado Guava Filling keeping the filling at least ½” away from the edge of the oval. Fold dough over the filling and gently seal the edges. Place the empanadas on a paper lined baking pan.
Optional: you can use any of our Trigal Dorado or Westco Fruit Filling to make dessert empanadas. To be able to visually differentiate the various flavors cut a hole in the center of the washed dough side using a large pastry tip before folding over on the top of the filling. Place the empanadas on the pan with the holes side up.
Proof and Bake
Floor proof or place in a low humidity proof box for 30-45 minutes. Wash with egg wash before baking.
Bake at 375°F for 15-20 minutes until a light golden brown.
Approx. Yield: 44 – 2.5 oz. empanadas
Formulation courtesy of BakeMark