Chocolate empanadas

1. For the filling, place the can of condensed milk in a large pot, cover completely with water, and boil for two and a half hours, topping up the water now and then, then let it cool before opening (this makes the dulce de leche).
2. For the dough, combine the flour, cocoa and salt in a large bowl. Rub in the cold butter in small pieces until crumbly, then add the egg and work into a dough, adding milk a tablespoon at a time if too dry. Wrap and chill for at least half an hour or overnight.
3. Line a baking sheet with parchment and preheat the oven to 180°C.
4. Roll the dough out thinly on a lightly floured surface and cut out 12cm circles. Put two to three teaspoons of dulce de leche in the middle of each, brush the edges with milk, fold into half-moons, and press the edges with a fork (or fold them inwards every centimetre for a pattern).
5. Place on the baking sheet, brush with egg wash, and bake for about 20 to 25 minutes.
6. Towards the end of baking, melt the remaining butter and mix the sugar and cinnamon in a small bowl. As soon as the empanadas come out, brush with the butter and sprinkle with the cinnamon sugar. Enjoy warm or cold, taking care with the hot filling.

Tips from the ZestyPlate Kitchen

• It is straightforward to make your own dulce de leche by boiling the condensed milk; the only rule is to keep the tin under water the whole time.
• Chill the cocoa dough first so it is firm and behaves when you roll and shape it.
• Press the edges shut with a fork so the filling stays put rather than escaping in the oven.
• Brush on the butter and cinnamon sugar the second they come out so it sticks to the warm pastry.