Instructions
Start by preparing the filling: place the unopened can of condensed milk in a large pot, fully submerging it under water. Bring the water to a gentle boil and maintain it for about two and a half hours, topping up with water as needed to keep the can covered. This slow simmer transforms the condensed milk into a rich, golden dulce de leche. Once done, carefully remove the can and let it cool completely before opening to avoid burns. Next, create the dough by combining the all-purpose flour, unsweetened cocoa powder, and a pinch of salt in a spacious mixing bowl. Add the cold butter cut into small pieces, and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs. Crack in the egg and gently work everything together to form a cohesive dough. If the dough feels too dry, add milk one tablespoon at a time, incorporating it fully before adding more, until the dough reaches a smooth, pliable consistency. Wrap the dough in cling film and chill it in the refrigerator for at least 30 minutes, or overnight for better flavor and easier handling. Prepare your baking sheet by lining it with parchment paper, and preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). This ensures a hot environment ready to bake the empanadas evenly. On a lightly floured surface, roll out the chilled dough until it is thin yet sturdy enough to hold the filling without tearing. Use a 12 cm diameter cookie cutter or a small plate to cut out circles. Spoon two to three teaspoons of the luscious dulce de leche filling into the center of each circle. Lightly brush the edges with milk—using your pinkie finger is a nifty way to apply a precise amount. Fold each circle in half to create a half-moon shape, pressing the edges firmly together. Use a fork to crimp the edges for a classic look, or alternatively, fold small sections of the edge inward every centimeter or so to form a pretty decorative pattern. Arrange the empanadas neatly on your prepared baking sheet and brush the tops with egg wash to encourage a shiny, golden crust as they bake. Place them in the oven for about 20 to 25 minutes, until the pastry is beautifully risen and firm. While the empanadas bake, melt the remaining 30 grams of butter in a small bowl. In another bowl, mix the sugar and cinnamon together. When you remove the empanadas from the oven, immediately brush them generously with the melted butter and sprinkle the cinnamon-sugar mixture over the top. This final step adds a sweet, fragrant finish that will entice everyone around. These empanadas are delightful whether enjoyed warm or at room temperature. If serving warm, take care when biting in, as the dulce de leche filling can be extremely hot. For best enjoyment, pair with your favorite beverage and savor each decadent bite.
