Chocolate empanadas
HB-0585 · Hand-built original · Uruguayan
UruguayanDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 14 oz sweetened condensed milk
- 8¾ oz all-purpose flour
- 1 oz unsweetened cocoa powder
- Pinch of salt
- 4½ oz cold butter, cubed
- 1 egg
- 3 tablespoons milk, plus more if needed
- 1 oz butter, melted, for brushing
- 1 oz sugar
- 1 teaspoon ground cinnamon
Method
- Make a quick dulce de leche: pour the condensed milk into a heavy saucepan and cook over low heat, stirring constantly, for 15 to 20 minutes until thick and deep caramel in color. Cool completely; it will thicken further.
- Whisk the flour, cocoa, and salt together, rub in the cold butter until the mixture looks like breadcrumbs, then mix in the egg and milk to form a soft dough. Wrap and chill for 30 minutes.
- Roll the dough to about 1/8 inch thick and cut out 4-inch circles.
- Put 1 tablespoon of the cooled dulce de leche in the center of each circle, fold in half, and seal the edges firmly with a fork.
- Place on a lined baking sheet, brush with melted butter, and mix the sugar with the cinnamon and sprinkle over the top.
- Bake at 375°F for 15 to 18 minutes until the pastry is crisp. Cool for at least 10 minutes before eating, as the filling is very hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).