UruguayanDessert
Chocolate empanadas
These chocolate empanadas are stuffed with homemade dulce de leche, which you make by slowly simmering a can of condensed milk until it's thick and deeply caramelized. The cocoa dough, rich with butter and egg, needs a good chill before you roll it out. Once baked, a brush of melted butter and a dusting of cinnamon sugar gives them a shiny, sweet finish. They're equally good warm, with the filling still gooey, or cooled completely.
1h 1mServes 4
Method
6 steps · 1h 1m total
- 01
Make the Dulce de Leche
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. - 02
Prepare the Chocolate Dough
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.
