Hi Bold Bakers!
The first time I ate empanadas was when I moved to the United States. I had to make the cornmeal pastry when I worked as a bread baker for my first job in the U.S.
I love the idea of sweet, chocolate empanadas because they are a twist on the norm, something you don’t see every day. I thought empanadas, being a very popular Latin American food, would pair perfectly with a sweet that is commonly enjoyed in Latin countries, Dulce de Leche.
Dulce de Leche is prepared by slowly heating sweetened condensed milk to create a substance that derives its taste from cooking the sugars in the milk, changing its flavour and color. Literally translated, it means “candy made of milk.” This caramel has many uses, including the gorgeous caramel in Banoffee pie and I used it in my Dulce de Leche Homemade Ice Cream recipe.
This is the first recipe I’m showing you using my new Alfa Pizza Wood-Fired Oven. I have had so much fun making a variety of recipes in my oven, and I am very excited to share bread making and baking with you on a whole other level. So let’s get baking!
- 2⅓ Cup (315g/10oz) plain flour
- 3 Tbsp icing sugar
- ⅓ cup (2oz/60g) cocoa powder
- 1/2 tsp cinnamon
- ¾ cup (200g/6 ½ oz) cold butter, cubed
- 2 egg yolk
- 4 Tbsp water , milk of coffee
- generous pinch of salt
- Dulce de leche filling
- 1 can of condensed milk (not evaporated milk)
- egg wash
Start out by making the Dulce de leche (caramel):Peel the paper wrapper off a can of condensed milk. Line a small pot with a small tea towel (this is a cushion for the can and stops the can bouncing around)
Place in a few cans and cover with water, up to 2 inches over the cans. I like to cook 3-4 cans so I have it for the future.
Simmer for 2 hours. You can leave them undisturbed for this time.
When the time is up, pour off the water and leave the cans to good cold.
Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature. This caramel will last for months in the time at room temperature
To make the pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
Rub in the cold cubed butter until it resembles bread crumbs.
Mix together the egg yolks and water and add to the dry ingredients.
Mix in until a dough forms. It doesn't take long.
Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
Roll out your dough on a floured surface until ¼ inch thick.
brush egg wash around the rim of the pastry
Spoon a teaspoon of your caramel on one half of your pastry disc. I like to sprinkle a tiny bit of salt on the caramel at this point.
Fold the empanada discs and seal the edges gently with your fingers, then use the tip of a fork to further seal the edges. I like to curl up the edge at this point but it is optional
Lightly brush the top of the empanadas with the egg wash; this will give them a nice golden glow when baked.
Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
Bake the empanadas in a pre-heated oven at 375 F (190oC) for 15-20 minutes. The exact time will vary based on your oven and size of the empanadas.
Serve the dulce de leche empanadas warm. You can sprinkle them with a little bit of cocoa powder and I highly recommend serving them with a scoop of vanilla ice-cream or simply on their own.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
0 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.