Uruguayan chocolate empanadas — cocoa pastry parcels filled with dulce de leche, baked and brushed with cinnamon butter. A sweet twist on the classic.
- 400g Condensed Milk
- 250g All Purpose Flour
- 25g Unsweetened Cocoa
- Pinch Salt
- 1 Egg
- 3 tablespoons Milk
- 30g Butter
- 30g Sugar
- 1 tsp Cinnamon
Video
Preparation
- For the filling, place the can of condensed milk in a large pot, cover completely with water, and boil for two and a half hours, topping up the water occasionally, then let it cool before opening (this makes the dulce de leche).
- For the dough, combine the flour, cocoa and salt in a large bowl. Rub in the cold butter in small pieces until crumbly, then add the egg and work into a dough, adding milk a tablespoon at a time if too dry. Wrap and chill for at least half an hour or overnight.
- Line a baking sheet with parchment and preheat the oven to 180°C.
- Roll the dough out thinly on a lightly floured surface and cut out 12cm circles. Put two to three teaspoons of dulce de leche in the middle of each, brush the edges with milk, fold into half-moons, and press the edges with a fork (or fold them inwards every centimetre for a pattern).
- Place on the baking sheet, brush with egg wash, and bake for about 20–25 minutes.
- Towards the end of baking, melt the remaining butter and mix the sugar and cinnamon in a small bowl. As soon as the empanadas come out, brush with the butter and sprinkle with the cinnamon sugar. Enjoy warm or cold, taking care with the hot filling.
