Chocolate empanadas

Instructions

1- For the filling place the can in a large pot and cover completely with water.

2- Boil for two and a half hours, occassionally adding water.

3- Let cool before opening.

4- For further tips, please check here.

5- 2 For the dough combine the flour, cocoa powder, and salt in a large bowl.

6- Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough.

7- You may have to add milk, a tablespoon at a time if it still is to dry.

8- Wrap and chill for at least half an hour or overnight.

9- 3 Line a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius.

10- 4 Roll out the dough on a lightly floured surface, it should be thin.

11- Cut out circles of 12cm either with a cookie cutter or with a smaller plate/dish.

12- Put two to three teaspoons of the dulce de leche in the middle of each circle.

13- Brush the edges with milk, I do this with my pinkie.

14- Fold each circle in half so that you have a half moon and press down the edges with a fork.

15- You can also turn the edges about half a centimeter inwards every centimeter or so to create a pattern.

16- 5 Place the prepared empanadas on the baking sheet and brush with egg wash.

17- Bake for about 20-25min.

18- 6 Towards the end of the baking time, melt the remaining butter and mix the sugar and cinnamon in a small bowl.

19- Once you take the empanadas out, immediately brush with the butter and sprinkle with the sugar mix.

20- Empanadas can be enjoyed either still warm or cold.

21- If eating warm, be careful not to burn yourself with hot filling!.