Recipe: empanadas de guayaba

Here is a light version of the empanadas that you are looking for. enjoy! the wrappers are not traditional, but much lighter than the pastry. but, you can certainly make a pastry dough and use this filling with it. that will accomplish the same thing. a pie crust pastry will do.Guava and Cheese Empanadas

36 (3") wonton wrappers or round Chinese ravioli wrappers
1 egg white, lightly beaten
4 ounces guava paste, cut into 36 small pieces
4 ounces low-fat cream cheese, cut into 36 small pieces
Preheat the oven to 400F. Coat a nonstick baking sheet with nonstick
spray.

Arrange a few wonton wrappers on a work surface. Lightly brush the
edge of each wrapper with egg white. (The egg white helps make a
tight seal.) Place 1 piece of guava paste and 1 piece of cream cheese
in the center and fold the wrapper in half to make a triangular
pastry, or a half moon-shaped pastry if using round wrappers. Crimp
the edges with a fork. Place the finished empanadas on the prepared
baking sheet while you make the rest.

Coat the tops of the empanadas with nonstick spray. Bake, turning
occasionally, for 6 to 8 minutes, or until crisp and golden brown.

Makes 8 servings (36 pieces)

Source: steve raichlen's healthy latin cooking.