Place cheese and guava paste on the center of the empanada discs.

Brush the edges of the empanada discs with the egg and water mixture (this will help them seal better).

Fold the empanada discs and seal the edges, use a fork or your fingers to help seal the empanadas.

Lightly brush the top of each empanada with the rest of the egg mixture, this will give a golden glow when they bake. Sprinkle sugar on top of each empanada.

Place the empanadas on a cookie sheet lined with parchment paper. Let them rest for at least 15 minutes. Pre-heat the oven to 375 degrees F and bake for 15 to 20 minutes or until golden.

Serve warm or at room temperature.