Start by heating your oven to 375F and have a baking sheet ready. If you’d like less mess to clean up you can line it with parchment paper.

Lightly beat a large egg in a small bowl. Slice the guava paste into slices that are just a tad less wider than the empanada dough discs. Slice the cheese as well or if using cream cheese have it ready to go. Lay the empanada wrappers on a cutting board. Place a slice of cheese towards the bottom of half on the dough. (Or lay a strip of cream cheese instead.) Then place a slice of guava paste on top of the cheese. Grab the top side and fold dough to make half of the circle for the empanada.

Press edges down and use a fork to fully seal the empanada pocket. See picture for illustration.

Brush each empanada with the egg wash of your choice and place empanadas on the cookie sheet. Place in the center of the oven and bake for 8 to 10 minutes or until golden brown.

Allow to come to room temperature before serving.