Chocolate Empanadas

Ingredients

• 400 gcondensed milk, 1 can; boiled 2½ hours in water to make dulce de leche — see instructions
• 250 gall-purpose flour, for dough
• 25 gunsweetened cocoa, for dough
• salt, a pinch; for dough
• 125 gbutter, cold; cut into small pieces; for dough
• 1egg, for dough; also used for egg wash
• 3 tbspmilk, added to dough if too dry; also for brushing edges before sealing
• 30 gbutter, melted; for brushing hot empanadas after baking
• 30 gsugar, mixed with cinnamon for dusting
• 1 tspcinnamon, mixed with sugar for dusting

Method

1. 1

   Make the dulce de leche filling: place the unopened can of condensed milk in a large pot and cover completely with water. Bring to the boil and boil for 2½ hours, topping up the water occasionally to keep the can covered.

2. 2

   Make the dough: combine the flour, cocoa and salt in a large bowl. Add the cold butter in small pieces and rub into fine crumbs with your fingers. Add the egg and work into a dough, adding milk a tablespoon at a time if the dough is too dry. Wrap and chill for at least 30 minutes or overnight.

3. 3

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

4. 4

   Roll out the dough on a lightly floured surface until thin. Cut into 12cm circles using a cutter or small plate.

5. 5

   Place 2–3 tsp dulce de leche in the centre of each circle. Brush the edges with milk, fold the circle in half and press the edges firmly with a fork to seal.

6. 6

   Place on the prepared baking sheet and brush with egg wash. Bake for 20–25 minutes.

7. 7

   Remove from the oven and immediately brush with the melted butter, then sprinkle generously with the cinnamon-sugar mix. Serve warm or at room temperature.