Chocolate Empanadas

Instructions

1. 1

   Prepare the Dulce de Leche Filling

   45 min

   Begin by placing a can of condensed milk in a large pot, ensuring it is fully submerged in water. Bring the water to a rolling boil and maintain this for about 2.5 hours, checking occasionally to add more water if it evaporates. Once cooked, allow the can to cool completely before opening to safely access the dulce de leche filling.

2. 2

   Make the Dough Mixture

   8 min

   In a large mixing bowl, combine all-purpose flour, unsweetened cocoa powder, and a pinch of salt. Cut in 125g of cold butter by rubbing it into the flour mixture until it resembles coarse crumbs. Add 1 egg and mix until a dough starts to form, incorporating milk a tablespoon at a time if the mixture appears too dry, ensuring a smooth consistency. Once combined, wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.

3. 3

   Preheat the Oven

   1 min

   Set your oven temperature to 180°C (356°F) to preheat while you prepare the empanadas. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup once the pastries are baked.

4. 4

   Form the Empanadas

   8 min

   On a lightly floured surface, roll out the chilled dough until it is thin and pliable. Use a cutter or a plate to cut out circles of approximately 12 cm in diameter. In the center of each circle, place 2-3 teaspoons of the prepared dulce de leche. Lightly brush the edges with milk, then fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal them securely. For a decorative touch, you can inwardly pinch the edges of the dough.

5. 5

   Bake the Empanadas

   45 min

   Carefully arrange the filled empanadas on the prepared baking sheet. Brush the tops with an egg wash to give them a golden finish, then place them in the preheated oven. Bake for 20-25 minutes, or until they are firm and have a slightly crisp exterior, turning golden brown.

6. 6

   Add Cinnamon Sugar Coating

   4 min

   While the empanadas are baking, melt 30g of butter in a small saucepan. In a separate bowl, mix 30g of sugar with 1 tsp of cinnamon until well combined. Once the empanadas are out of the oven, immediately brush them with the melted butter and generously sprinkle with the sugar-cinnamon mixture. These pastries are delightful warm or cold, but exercise caution with the hot filling!