Chocolate Empanadas

Steps

1. 1
   Step 1:

   Place the can of condensed milk in a large pot and cover it completely with water.

2. 2
   Step 2:

   Boil for 2 1/2 hours, occasionally adding water to keep the can covered.

   2 h
3. 3
   Step 3:

   Let the can cool before opening it to make dulce de leche.

4. 4
   Step 4:

   Combine the flour, cocoa powder, and salt in a large bowl.

5. 5
   Step 5:

   Add the cold butter in small pieces and rub it into crumbs with your fingers.

6. 6
   Step 6:

   Add the egg and work the mixture into a dough.

7. 7
   Step 7:

   If the dough is still too dry, add milk 1 tablespoon at a time.

8. 8
   Step 8:

   Wrap the dough and chill for at least 30 minutes or overnight.

   30 min
9. 9
   Step 9:

   Line a baking sheet with parchment paper and preheat the oven to 180°C.

10. 10
    Step 10:

    Roll out the dough thinly on a lightly floured surface.

11. 11
    Step 11:

    Cut out 12 cm circles using a cookie cutter or a small plate or dish.

12. 12
    Step 12:

    Put 2 to 3 teaspoons of dulce de leche in the middle of each circle.

13. 13
    Step 13:

    Brush the edges with milk.

14. 14
    Step 14:

    Fold each circle in half to form a half moon and press the edges down with a fork.

15. 15
    Step 15:

    Optionally, turn the edges about 1/2 cm inward every centimeter or so to create a pattern.

16. 16
    Step 16:

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

17. 17
    Step 17:

    Bake for about 20 to 25 minutes.

    20–25 min
18. 18
    Step 18:

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

19. 19
    Step 19:

    Mix the sugar and cinnamon in a small bowl.

20. 20
    Step 20:

    As soon as the empanadas come out of the oven, brush them with the melted butter and sprinkle with the cinnamon sugar.

21. 21
    Step 21:

    Serve warm or cold; take care with the hot filling if serving warm.