Cheese and Guava Pockets

1. 1

   Working with 1 empanada wrapper at a time, cut the dough down the center to make 20 half circles.

2. 2

   Onto 1 half of each half circle, leaving a narrow boarder around the rim to pinch, add 1/2-ounce each guava paste and queso blanco.

3. 3

   Using a finger dipped in water, trace the edges of the half circles to moisten the dough.

4. 4

   Fold uncovered half of the dough over the filling, making sure to press out all the air as you work.

5. 5

   The final product should resemble a triangle with 1curved side.

6. 6

   Using the tines of a fork, dipped in flour, if needed, crimp the sides to seal.

7. 7

   Repeat with remaining 19 pastries.

8. 8

   Heat 1-inch of oil in a heavy-bottom skillet to 360 degrees F.

9. 9

   Fry the pastries, in batches, until golden, about 2 minutes.

10. 10

    Flip and fry 2 minutes more.

11. 11

    Remove to a paper towel lined plate to drain, then transfer to a serving platter.

12. 12

    Dust with powdered sugar and drizzle with honey to serve.

* Per serving · 4 servings · Values may vary.