Nutella frangipane empanadas
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: Makes 6-8
  • For the empanada dough
  • 170g / 1¼ cup all-purpose flour
  • 20g / 1½ tbsp corn flour/corn starch
  • 100g soft butter (1 stick minus 1 tbsp)
  • 50g / 1/3 cup icing/confectioner’s sugar
  • 40g / 1/3 cup ground hazelnuts
  • 1 egg
  • A pinch of salt
  • For the frangipane
  • 120g / ½ cup Nutella
  • 50g / ½ stick butter
  • 120g / 1¼ cup ground hazelnuts
  • 2 eggs
  • For the egg wash
  • 1 egg yolk
  • 1 teaspoon milk
DIRECTIONS
  1. Prepare the empanada dough: in a bowl, sift the flour and corn flour. In a separate bowl, sift the sugar and hazelnuts. Using your hands or in a food processor, rub the flour and butter together until you get a sand-like texture. Combine with the sugar and hazelnuts. Once incorporated, crack the egg and mix until the dough comes together. Tip the dough onto a piece of Clingfilm, shape into a flat disk, cover and refrigerate for at least 1 hour.
  2. Prepare the frangipane filling: in a small saucepan over medium-low heat, melt the butter and Nutella together, stirring often so the Nutella doesn’t burn and stick to the bottom of the pan. In a bowl, beat the eggs, then fold in the ground hazelnuts. Add to the Nutella mixture, stir well to combine and set aside to cool.
  3. Preheat your oven to 180°C/350°F.
  4. Take the dough out of the fridge and allow it to soften for a few minutes.
  5. Put the dough between two pieces of baking paper and carefully roll it out to about 0.3cm/ 1/8in thickness.
  6. Using a 12cm/6in cookie cutter or bowl, cut 6 to 8 circles into the dough.
  7. Put about 1½ tsp filling in the centre of each disk (you will have more filling than you need). Dampen the edges of each circle with a little water and close them in half-moon-shaped parcels.
  8. Seal each parcel by pressing a fork lightly around the outer edge.
  9. Line the empanadas on a baking paper-lined baking sheet.
  10. Beat the egg yolk and milk and brush over the empanadas.
  11. Bake for about 30-minutes, or until golden.
  12. Allow to cool for 10 minutes.
  13. Find more recipes on my blog http://alalemon.com