Nutella frangipane empanadas
By: Ala Lemon
Published: Thursday, February 5, 2015 - 5:20am

Ingredients




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

Preparation

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