Chocolate empanadas

Steps in our own plain words.

1. 1

   For your filling place the can in a big pot.

2. 2

   Cover completely with water.

3. 3

   Boil for two plus a half hours, occassionally adding water.

4. 4

   Let cool before opening.

5. 5

   For further tips, please check here.

6. 6

   For the salt, cocoa powder and dough mix the flour in a large bowl.

7. 7

   Add the cold butter in little bits and rub in crumbs using your fingers Add the egg and work in a dough.

8. 8

   Have to add milk, tablespoon each time if it still is to dry.

9. 9

   Wrap.

10. 10

    Chill for at least half hour or overnight.

11. 11

    Line a baking sheeet using parchment paper and turn the oven on to 350°F.

12. 12

    Roll out your dough on lightly floured surface, it should be thin.

13. 13

    Cut out circles of 4 ½ inches either using a cookie cutter or using a smaller plate/dish.

14. 14

    Put two to three teaspoons of your dulce de leche in the middle of every circle.

15. 15

    Fold every circle in half so that you have half moon plus press down the edges with a fork.

16. 16

    Too turn the edges around half centimeter inwards every centimeter or so.

17. 17

    Do it to create a pattern.

18. 18

    Place the prepared empanadas on the sheet pan and brush with egg wash.

19. 19

    Bake for about 20-25min.

20. 20

    Towards the end of your baking time, melt the remaining butter.

21. 21

    Mix the sugar and cinnamon in a little bowl.

22. 22

    Wait until you take the empanadas out.

23. 23

    Right away brush with the butter.

24. 24

    Sprinkle with the sugar mix.

25. 25

    Empanadas can be enjoyed still warm or cold.

26. 26

    If eating warm, be careful not.

27. 27

    Do it to burn yourself with hot filling.