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Recipe

DULCE DE LECHE HEART EMPANADAS

DULCE DE LECHE HEART EMPANADAS
80 Min 80 Min
15 Portions 15 Portions
Medium level Medium level
Ingredients

Empanadas ingredients

  • Un chorrito de Vainilla Molina
  • 1 beaten egg for glaze
  • 7 1/2 cups all-purpose flour, sifted
  • 2 tsp of salt
  • 1 cup of white sugar
  • 1 cup + 2 tbsp of vegetable shortening
  • 1 huevo batido para barnizar
  • A big splash of Vainilla Molina
  • 2 egg yolks
  • A big splash of Vainilla Molina
  • Un chorrito de Vainilla Molina
  • A big splash of Vainilla Molina

Filling ingredients

  • 1 cup of dulce de leche (of a thick consistency)
Directions

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

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