Chocolate empanadas Recipe

To make the filling, place the unopened can of condensed milk in a large pot and cover it completely with water. Bring it to a boil, then reduce the heat to a simmer for two and a half hours, checking occasionally to add more water and keep the can submerged. Let the can cool completely before opening; the contents will be thick and deeply caramelized.

For the dough, whisk together the flour, cocoa powder, and salt in a large bowl. Cut the cold butter into small pieces and add them to the dry ingredients. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs, then add the egg and work it into a dough. If it feels too dry, add milk one tablespoon at a time until it just comes together. Wrap the dough tightly and chill it for at least 30 minutes, or even overnight.

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

On a lightly floured surface, roll out the chilled dough until it's quite thin. Use a 12 cm cookie cutter or a small plate to cut out circles. Spoon 2 to 3 teaspoons of the cooled dulce de leche into the center of each circle. Lightly brush the edges of the dough with milk, then fold each circle in half to form a half-moon shape. Press the edges firmly with a fork to seal, or crimp them by folding about half a centimeter of the edge inwards every centimeter or so to create a decorative pattern.

Arrange the shaped empanadas on the prepared baking sheet and brush them with egg wash. Bake for about 20 to 25 minutes, until the dough is set and lightly golden.

While the empanadas are baking, melt the remaining butter. In a small bowl, stir together the sugar and cinnamon. As soon as the empanadas come out of the oven, immediately brush them with the melted butter and sprinkle generously with the cinnamon sugar mixture. They're good served warm, but be mindful of the hot filling, or let them cool completely.