Chocolate empanadas

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.