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CHOCOLATE AND AREQUIPE EMPANADAS

DOUGH

Ingredients

  • 425 grams of wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon sugar – (optional if you want to give the dough a slightly sweet taste)
  • 113 grams of butter
  • 4 tablespoons of orange juice
  • 2/3 cups mineral water with or without gas
  • Oil for frying

Preparation

  1. We mix the flour, salt, baking powder and sugar (if you want to add)
  2. Cut the butter into pieces and mix with the previous mixture
  3. Once the ingredients are well incorporated, add the orange juice and mineral water. Add 1/2 cup of water to start and the rest little by little
  4. Knead the dough until a smooth dough is obtained
  5. You can add a little bit of oil if the dough is sticky or additional water if the dough is dry
  6. Put the dough in a bowl, use your hands to brush it with a little oil, cover it, and let it rest at room temperature for an hour.
  7. Then spread the dough with the help of a rolling pin until you get a thin layer.
  8. With round molds, a small plate or a cup we will cut rounds for the empanadas of the size you want
  9. It is important that the dough is very finite because when it is fried it has to cook very quickly
  10. The empanada disks can be used immediately to form the empanadas, or you can store them in the refrigerator or freezer until ready to use.

FILLING

 Ingredients

  • Dough discs for empanadas
  • 1/2 cup of dulce de leche
  • 1/2 cup of chocolate cream
  • Vegetable oil for frying, amount needed
  • powdered sugar, to taste

Preparation

  1. Cut the disks into the shapes of hearts. To do this, use large (2-inch deep by 4-inch wide) or medium (2 1/2-inch wide) cookie cutters.
  2. Place 1 teaspoon of dulce de leche and 1 teaspoon of chocolate cream in the center of half of the hearts and cover each one with another lid
  3. Prick the edge with a fork to seal them
  4. To fry them, heat a frying pan with enough vegetable oil. Fry the empanadas over medium-high heat.
  5. Leave them for a moment on absorbent paper to remove excess oil.
  6. Finally place them on a wire rack, let them cool and sprinkle them with powdered sugar
  7. Serve them warm or cold.