Description
Warm, flaky pastry filled with sweet and tangy guava paste, perfect for a comforting breakfast or special treat.
Ingredients
Units
Scale
- 1/3 cup (75g) vegetable shortening
- 1/2 cup (100g) butter
- 2 cups (225g) all-purpose flour
- Pinch of salt
- 1/2 - 1 cup cold water
- 300g guava paste
- Optional: slices of queso fresco for serving
Instructions
- Place the butter and the lard in the freezer as they need to be rock hard before they’re mixed with the other ingredients.
- Meanwhile sift the flour and salt into a mixing bowl.
- Take the butter and lard out of the freezer, open it up and use some of the foil to hold the end with, dip in the flour and grate it on a coarse grater placed in the bowl over the flour.
- Use a palette knife or wooden spoon to mix the grated butter and lard with the flour (don’t use your hands) until the mixture is crumbly.
- Add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together.
- Wrap the dough in cling film or put it in a plastic bag and chill it for 30 minutes in the fridge.
- Roll out the pastry on a floured surface to form an oblong (as thin as you can), cut it into three strips and divide the sausage mix into three parts too, making three long rolls the same length as the strips of pastry.
- Spread two tbsp of guava paste per strip.
- Brush the egg along one edge, fold the pastry over and seal it as carefully as possible.
- Lift the roll up and turn it so the sealed edge is underneath.
- Press lightly, cut into individual rolls of about 15cm each and brush with beaten egg.
- Repeat until you have ran out of pastry and guava paste.
- Place the rolls in a buttered baking tray and cook at 180C (gas mark 5) for 30 minutes.
- Once ready, cut lengthwise and add a little piece of queso fresco if you want.
Notes
For best results, ensure the butter and shortening are very cold before mixing into the flour. The dough can be prepared a day in advance and stored in the refrigerator. Serve with queso fresco for an authentic touch. These pastries are best enjoyed warm, but they can be reheated in a toaster oven.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Latin American
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 12
- Sodium: 150
- Fat: 20
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 35