DULCE DE LECHE HEART EMPANADAS

Directions

• Preheat the oven to 356 °C / 180 °C
• Whisk the sifted flour with the salt and sugar.
• Add the shortening, mix with a spatula and finish by using your hands to sand the dough.
• Add the evaporated milk and continue incorporating the ingredients until a smooth dough is formed. It is important not to knead and only touch the dough until it is homogeneous.
• Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
• In another bowl, mix the dulce de leche with the egg yolks and beat lightly with a fork.
• Once the dough has rested, place it on a clean surface and stretch it until it is about 1 inch thick.
• Cut the dough with a heart cutter until you have 30 hearts (you will need to stretch the dough 1-2 more times to get all the hearts).
• Once all the hearts are cut, add 1-2 tbsp of dulce de leche to one of the halves. Close the edges of the empanadas with a fork.
• Place one or two large trays with baking paper.
• Place one or two large trays with baking paper.
• Once all the empanadas are ready, glaze them with a little beaten egg and bake them for 20 minutes until they are lightly browned.
• Remove from the oven and let them cool for 10 minutes before enjoying.
• Preheat the oven to 356ºF / 180ºC