Double Chocolate Empanadas

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

Ingredients

  • For the shells:

  • 2 3/4 to 3

    cups flour, plus more for dusting

  • 1/2

    cup unsweetened cocoa powder

  • 3/4

    cup sugar

  • 1

    cup shortening

  • 1

    teaspoon baking powder

  • 1

    teaspoon salt

  • 1/2

    cup cinnamon/anise tea

  • 1

    egg white mixed with 1 tablespoon of water for brushing

  • For Filling:

  • 2

    cups diced bananas

  • 3/4

    cup peanut butter

  • 3/4

    cup dulce de leche

  • 1

    cup milk chocolate chips

  • Garnish:

  • Fresh berries of your choice (optional)

  • Whipped cream or ice cream (optional)

Directions

If you do not have a tortilla press yet, I highly suggest you add one to your very important kitchen tools! It's the best! 1. In a bowl, combine the banana, peanut butter, and chocolate chips. Slightly warm the dulce de leche to soften and add it to the bowl. Stir well to combine, cover and set aside. 2. In a glass cup, add ½ cup water, 1-inch piece of cinnamon stick, and ½ teaspoon anise seeds. Microwave for 2 to 3 minutes to steep. Remove from microwave and let cool slightly. 3. In a bowl, sift the flour, cocoa, baking powder, and salt together, then set aside. In another bowl, add the shortening and warm in the microwave until shortening melts. Remove from microwave, strain the tea and add to the melted shortening, stir gently. Gradually add in the flour mixture until dough forms. Cover with plastic wrap and let it set for 1 hour. 4. Preheat oven to 375ºF. Line two baking sheets with parchment paper. Make 20 dough balls, about the size of a golf ball. Line a tortilla press with a cut to fit plastic storage bag. Lightly roll the dough ball in flour, then press dough balls to about 4 inches, fill with a couple of tablespoons of filling and pinch edges shut. Brush the empanadas with egg wash and bake in preheated oven for 25 to 28 minutes. 5. Cool completely and dust with powdered sugar. Serve with fresh berries and whipped cream or vanilla ice cream. The empanadas will soften slightly after they been stored overnight. Yield 20 empanadas. Note: If you do not have a tortilla press, roll out the dough with a little bit of flour and use a small bowl to make round cut-outs, fill and bake.

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