Dulce de Leche Empanadas

    1 hour 10 minutes

    Nothing as traditional and tasty as homemade Argentinian empanadas filled with dulce de leche. These crowd pleasers are loved by young and old.

    3 people made this

    Makes: 12 to 15 empanadas

    • Pastry
    • 90ml water
    • 1 teaspoon salt
    • 250g plain flour, sifted
    • 50g melted butter
    • Filling
    • 400g dulce de leche
    • 1 egg, beaten
    • 1 tablespoon caster sugar

    Preparation:30min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:1hour10min 

    1. Pastry: In a small saucepan, heat water with salt, and stir in until water is dissolved. Remove from heat and let it cool down a bit.
    2. Meanwhile, combine sifted flour and butter in a food processor bowl until mixture resembles breadcrumbs.
    3. Add salted water slowly to the mixture and pulse until a soft ball has formed and the dough separates from the bowl. Wrap tightly with plastic wrap and chill in the fridge for 30 minutes.
    4. Preheat the oven to 200 degrees C. Cover a baking tray with foil and grease with the sunflower oil. Set aside.
    5. Filling: Roll out dough on a floured surface to 2mm thickness. Cut into 10cm circles with a pastry cutter or sharp knife.
    6. Put one big dollop of dulce de leche in the centre of the circle. fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed.
    7. Put empanadas on the prepared baking tray, brush them with beaten egg and sprinkle with caster sugar.
    8. Bake in preheated oven for 10 minutes, or until golden.

    Recently Viewed

    Reviews and Ratings
    Global Ratings: