Chocolate empanadas

Method16 steps

1. 1

   Step 1: Mix the250g flour, cocoa (25g) and salt in a bowl. Cut all the cold dough butter (125g) into small pieces and add it to the dry mixture.

   Uses 250g All purpose flour · 25g Unsweetened Cocoa · Pinch Salt · 125g cold butter for the dough

2. 2

   Step 2: Rub the cold butter into the flour mixture with your fingertips until it forms crumbs.

   Uses All the dry mixture and dough butter

3. 3

   Step 3: Crack the single dough egg (1) into a small bowl and beat it lightly.

   Uses 1 Egg

4. 4

   Step 4: Mix the beaten dough egg into the crumbs and work gently into a dough.

   Uses All the rubbed-in crumbs · The one beaten dough egg

5. 5

   Step 5: If the dough is too dry to hold together, add the dough milk a tablespoon at a time, using only as much as needed from the1–3tbsp allowance. Wrap and refrigerate for at least thirty minutes, or overnight.

   Minimum chocolate dough chill; overnight optional · 30 minUses All the mixed dough · 1–3tbsp dough milk available, add only as needed

6. 6

   Step 6: Beat the separate egg for the pastry wash until smooth and keep it refrigerated until brushing the pastries.

   Uses Extra egg for brushing the pastry, beaten in step6, as needed

7. 7

   Step 7: Line a baking sheet with baking paper and heat the oven to180°C.

8. 8

   Step 8: Lightly dust a clean work surface with the separate rolling flour and ready a12cm round cutter or small plate.

   Uses Extra flour to dust the work surface, as needed

9. 9

   Step 9: Roll the chilled dough thin on the dusted surface. Cut12cm circles, gently rerolling scraps as needed; the batch makes about nine empanadas, depending on size.

   Uses All the chilled dough

10. 10

    Step 10: Put two to three teaspoons of ready-made dulce de leche in the centre of each circle. Brush the edges with a little of the separate sealing milk. Keep any unused filling separately.

    Uses All pastry circles · Ready-made dulce de leche,2–3tsp per circle · Extra milk for brushing the pastry edges, as needed

11. 11

    Step 11: Fold each circle in half over its filling and press the edges firmly with a fork to seal.

    Uses All filled circles

12. 12

    Step 12: Transfer the sealed empanadas to the lined baking sheet, spacing them apart.

    Uses All sealed empanadas

13. 13

    Step 13: Brush the pastries lightly with the beaten egg wash. Bake at180°C for20–25minutes until the pastry is cooked and firm. Discard any egg wash that contacted the raw pastry.

    Bake chocolate empanadas · 25 minUses All empanadas on the baking tray · Beaten egg wash as needed

14. 14

    Step 14: Towards the end of baking, melt the separate finishing butter (30g). In another small bowl mix the sugar (30g) and cinnamon (1 tsp).

    Uses 30g butter for finishing · 30g Sugar · 1 tsp Cinnamon

15. 15

    Step 15: Brush the freshly baked empanadas with the melted finishing butter and sprinkle with the cinnamon sugar.

    Uses All baked empanadas · The melted30g butter and sugar-cinnamon mixture

16. 16

    Step 16: Let the empanadas cool enough for their caramel filling to be safe to eat. Serve warm or let them cool fully for cold serving.

    Uses All finished empanadas