Instruction

• For the filling place the can in a large pot and cover completely with water
• Boil for two and a half hours, occassionally adding water
• Let cool before opening
• For further tips, please check here
• 2 For the dough combine the flour, cocoa powder, and salt in a large bowl
• Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough
• You may have to add milk, a tablespoon at a time if it still is to dry
• Wrap and chill for at least half an hour or overnight
• 3 Line a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius
• 4 Roll out the dough on a lightly floured surface, it should be thin
• Cut out circles of 12cm either with a cookie cutter or with a smaller plate/dish
• Put two to three teaspoons of the dulce de leche in the middle of each circle
• Brush the edges with milk, I do this with my pinkie
• Fold each circle in half so that you have a half moon and press down the edges with a fork
• You can also turn the edges about half a centimeter inwards every centimeter or so to create a pattern
• 5 Place the prepared empanadas on the baking sheet and brush with egg wash
• Bake for about 20-25min
• 6 Towards the end of the baking time, melt the remaining butter and mix the sugar and cinnamon in a small bowl
• Once you take the empanadas out, immediately brush with the butter and sprinkle with the sugar mix
• Empanadas can be enjoyed either still warm or cold
• If eating warm, be careful not to burn yourself with hot filling!