Dulce De Leche Churro Empanadas
Try this Dulce De Leche Churro Empanadas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter melted
- 1 egg white whisked
- 1 x 395g |14oz can sweetened condensed milk (or ready
- 3 sheets puff pastry or shortcrust pastry
- 3 tablespoons granulated sugar mixed with 1 teaspoons ground cin
- 100 g | 3.5oz dark chocolate roughly chopped/broken into pieces (i use lindt 70%)
- 4 tablespoons reduced fat milk
- 1/4 teaspoon ancho chili powder (optional)
- 1 tablespoon nutella (optional)
- Carbohydrate 0.0672091666672751 g
- Cholesterol 5.08385416884683 mg
- Fat 1.91869020915581 g
- Fiber 0.0287624991734823 g
- Protein 0.0223652083419526 g
- Saturated Fat 1.21484354218755 g
- Serving Size 1 1 empanada (10g)
- Sodium 13.6411666725075 mg
- Sugar 0.0384466674937928 g
- Trans Fat 0.134638750057577 g
- Calories 18 calories
Step-by-step
- Peel the label off the can; place it whole into a large saucepan and cover the can with water (about 2-inches higher than the top of the can.
- Bring it to the boil, then reduce the heat to the lowest setting on your stove to allow the water to simmer gently for 2½ - 3 hours (or 3½ - 4 hours for a deeper caramel).
- Using tongs, VERY CAREFULLY turn over the cans halfway through simmering.
- When the water level begins to reduce down below the top of the cans, top it up with boiled water from a kettle.
- After simmering, take the saucepan off the heat and allow the can to come to room temperature.
- (Leave overnight if you have the time).
- Let them cool completely before opening.
- Once completely cooled, open the caramel and pour it out into a medium sized bowl.
- Stir really well.
- Preheat oven to 176C | 350F.
- Cut 4 circles out from each pastry sheet (I used a 12cm | 4-inch round pie cutter).
- Spoon 1 tablespoon of Dulce De Leche onto one side of each pastry circle; lightly brush each side edge with the whisked egg white; fold each circle over and pinch the pastry at the edges.
- Fold them over and pinch again to create a 'seal,' Brush the tops over with the remaining egg white; lightly pierce the tops with a fork; place them onto an oven tray lined with baking paper; and bake for 20-25 minutes, or until golden and puffed up.
- Allow them to cool for about 5 minutes; brush them over with the melted butter; and evenly coat them in the Cinnamon Sugar mixture.
- Serve with the Mexican chocolate dipping sauce!Melt the chocolate and milk together over stove top in a small sauce over gentle heat; or alternatively in the microwave in 30 second increments, until melted.
- Remove from heat and stir until smooth with a fork until smooth and silky.
- Stir through the chili powder, vanilla, cinnamon and Nutella (if using), and mix until smooth.
