Chocolate empanadas

Dessert · Uruguayan classic.

Ingredients

• 400g Condensed Milk
• 250g All purpose flour
• 25g Unsweetened Cocoa
• Pinch Salt
• 125g Butter
• 1 Egg
• 3 tablespoons Milk
• 30g Butter
• 30g Sugar
• 1 tsp Cinnamon

Method

1. Cover and cook — For the filling place the can in a large pot and cover completely with water.
2. Bring to a boil — Boil for two and a half hours, occassionally adding water.
3. Continue cooking — Let cool before opening. For further tips, please check here. 2
4. Continue cooking — For the dough combine the flour, cocoa powder, and salt in a large bowl.
5. Add ingredients — Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough.
6. Add ingredients — You may have to add milk, a tablespoon at a time if it still is to dry.
7. Chill — Wrap and chill for at least half an hour or overnight. 3
8. Preheat the oven — Line a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius. 4
9. Roll out — Roll out the dough on a lightly floured surface, it should be thin.
10. Continue cooking — Cut out circles of 12cm either with a cookie cutter or with a smaller plate/dish.
11. Continue cooking — Put two to three teaspoons of the dulce de leche in the middle of each circle.
12. Continue cooking — Brush the edges with milk, I do this with my pinkie.

More Uruguay recipes

• Beef Empanadas
• Chivito sandwich
• Chivito uruguayo
• Chocolate alfajores
• Flan
• Postre Chajá