MINI EMPANADAS DULCE DE LECHE

 PREPARATION TIME: 20 MINUTES

 COOKING TIME: 12-15 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

450 g (1 lb) dulce de leche

GLAZE

3 egg yolks, beaten

TO SERVE

300 ml (10½ fl oz) thin (pouring) cream

100 g (3½ oz) icing (confectioners’) sugar

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with an 8 cm (3¼ inch) cutter. Top each round of dough with 2 teaspoons (15 g/½ oz) of dulce de leche. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 12–15 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving. Whip the cream and icing sugar until thick to serve with the empanadas.