Healthy and reduced sugar guava empanada recipe from our Mexican head chef Eligio! They are crispy on the outside and juicy inside. This infamous Mexican pastry is super yummy!
今天墨西哥大廚 Eligio 教我們做的健康低糖的番石榴角仔！這個揚名海外的墨西哥小吃既美味又容易製作，十分適合小孩作茶點享用
Ingredients (Serving: 15):
Flour 500g
Corn starch 80g
Unsalted butter 150g
Milk 100ml
Guava 1kg
Sugar 120g
Baking powder 1.5 tsp
Water 20ml
1 egg
A pinch of salt
Recipe:
1) Take out the seed of the guava and cut into small pieces
2) Put the guava into a cooking pan over a small flame. Add 20g sugar and 20ml of water. Cook till it is soft. Let it cool on the side
3) Mix the flour, corn starch, baking powder, sugar, milk and melted unsalted butter together. Add a pinch of salt. Knead well until it form a dough
4) Make the dough into small balls. Roll the ball into a thin layer. Cut into an oval shape
5) Add 1 spoon of guava filling and fold the dough to make an empanada. Press the edge with a finger and a fork. Preheat the oven at 180C for 20 minutes
6) Pinch 3 small holes into the empanadas and brush the egg wash over each empanada 7:00 Bake at 180C for 20 minutes
材料（份量：15）：
麵粉500克
粟粉80克
無鹽牛油 150克
牛奶100毫升
番石榴1公斤
糖120克
泡打粉 1.5 茶匙
水20毫升
1 個雞蛋
少許鹽
食譜：
1）將番石榴去籽，切成小塊
2）將番石榴放入鍋中，用小火加熱。加入20克糖和20毫升水，煮至軟身。讓它放在一邊冷卻
3）將麵粉、粟粉、泡打粉、糖、牛奶和融化的無鹽牛油混合在一起，加少許鹽，充分揉捏直至形成麵團
4）將麵團搓成小球。將球滾成薄薄的一層。切成橢圓形
5）加入1勺番石榴餡，將麵團對摺。用手指和叉子按壓邊緣。烤箱攝氏180度預熱20分鐘
6）在角仔上捏3個小孔，然後將每個刷上蛋液
7) 以攝氏180度烤20分鐘
