Chocolate empanadas
Hey there, chocolate lovers! Today I'm sharing my recipe for delicious Chocolate Empanadas. Let's get started, shall we? First off, let me tell you about the time I accidentally mistook salt for sugar while making these empanadas. Let's just say, it was not a sweet surprise! Double-check your ingredients, folks. Now, here's a tip for you: when boiling the condensed milk for the filling, make sure to keep a close eye on the water level. Trust me, you don't want it to boil dry! Alright, now onto the instructions. While making the dough, don't be afraid to get your hands dirty. Rub that cold butter into the flour mixture until it resembles breadcrumbs. And if the dough is too dry, go ahead and add a splash of milk. Once you've assembled your empanadas, pop them in the oven and get ready for a taste of Uruguay in every bite. These chocolate-filled treats are sure to be a hit at your next gathering. Enjoy!
Ingredients
- Condensed Milk400g
- All purpose flour250g
- Unsweetened Cocoa25g
- SaltPinch
- Butter125g
- Egg1
- Milk3 tablespoons
- Butter30g
- Sugar30g
- Cinnamon1 tsp
Nutrition
Directions
- 1
For the filling place the can in a large pot and cover completely with water. Boil for two and a half hours, occassionally adding water. Let cool before opening. For further tips, please check here.
- 2
2
- 3
For the dough combine the flour, cocoa powder, and salt in a large bowl. Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough. You may have to add milk, a tablespoon at a time if it still is to dry. Wrap and chill for at least half an hour or overnight.
- 4
3
- 5
Line a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius.
- 6
4
- 7
Roll out the dough on a lightly floured surface, it should be thin. Cut out circles of 12cm either with a cookie cutter or with a smaller plate/dish. Put two to three teaspoons of the dulce de leche in the middle of each circle. Brush the edges with milk, I do this with my pinkie. Fold each circle in half so that you have a half moon and press down the edges with a fork. You can also turn the edges about half a centimeter inwards every centimeter or so to create a pattern.
- 8
5
- 9
Place the prepared empanadas on the baking sheet and brush with egg wash. Bake for about 20-25min.
- 10
6
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