Guava Hand Pies

Guava paste may not be available in all stores; you can substitute a thick fruit spread such as quince paste instead. The number of pies may vary slightly depending on the shape of your cookie cutter. You can freeze unbaked hand pies on a parchment-lined plate. Once frozen, transfer to a re-sealable plastic bag and freeze for up to 2 months. Let sit at room temperature for 30 minutes before baking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9
Calories 250 kcal


Calories: 250 kcalCarbohydrates: 28 gProtein: 5 gFat: 13 gSaturated Fat: 4 gCholesterol: 25 mgSodium: 260 mgFiber: 1 gSugar: 13 g


  • 1 ⁄2 cup guava paste
  • 1 ⁄2 cup crumbled queso fresco or farmer cheese
  • 1 large egg lightly beaten
  • 1 Tbsp. milk
  • 2 sheets puff pastry about 1 lb., thawed
  • 1 Tbsp. granulated or coarse turbinado sugar


  • 1. Mix together guava paste and cheese in a small bowl until combined. Whisk egg and milk in another small bowl and set aside.
  • 2. Unfold 1 pastry sheet onto a lightly floured surface. Using a 3" round, square, or flower-shaped cookie cutter, cut into 9 pieces. Repeat with remaining pastry sheet.
  • 3. Transfer half of the pieces to a parchment-lined baking sheet and gently pierce all over with a fork. Place 1 tablespoon guava-cheese mixture in the center of each piece. Brush edges of dough with egg wash and top with remaining pieces of dough. Firmly press edges together to seal.
  • 4. Brush surfaces with egg wash, sprinkle evenly with sugar, and refrigerate for 30 minutes.
  • 5. Heat oven to 400 degrees. Bake pies until golden brown, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.
  • Source: Hannaford fresh Magazine, May - June 2016
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