Dulce de Leche Empanadas
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
My great grandmother's recipe for Dulce de Leche Empanadas.
Ingredients
  • 2 cups sugar for coating empanadas
  • 2 tbsp ground Cinnamon
  • ¼ cup fresh ground pecans
  • 1 can dulce de leche
  • 12 oz beer or coke a cola
  • 1 cup sugar for dough
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 lb all-vegetable shortening
  • 2 lbs flour
  • 1 egg whisked in a small bowl
Instructions
  1. Carefully crack open a handful of pecans and take out the pecan seed. Grind them into small bits using a nut chopper or by placing them inside a zip lock bag and crushing them with a rolling pin.
  2. In a medium sized bowl, empty out the dulce de leche and mix in the pecans, set aside. This will be your filling.
  3. In a separate bowl, add the sugar and cinnamon, mix with a spoon and set aside as well. This is for coating the warm empanadas once they're baked.
  4. In a large mixing bowl, add the all-vegetable shortening and using a hand mixer, blend on medium speed for 1 minute or until the shortening fluffs up and peaks are formed.
  5. Add the flour, 1 cup sugar, baking powder, and salt, then start kneading the dough by hand. Slowly add in the beer. Begin forming the dough by hand, and split the dough into 2 large balls.
  6. Place a towel over the dough and let it rest for 10 minutes. Pat with flour and begin to form 1.5 inch sized balls. Try to get them to be as even as possible.
  7. Once you have your small balls of dough, use a tortilla press to get a flat piece of dough. Fill with a teaspoon of the dulce de leche/pecan mix.
  8. Dip a brush or fork into the whisked egg, and lightly brush the inside edges of the empanada with the egg. This will glue the empanada together.
  9. Fold the empanada in half, and using a fork, pinch the ends to close the empanada. Using the fork, poke two holes at the top of the empanada and place on a baking sheet. Repeat the process until you fill up your baking sheets.
  10. Bake at 350 degrees Fahrenheit for 20 minutes, the empanadas are done when the edges and the tops are lightly browned.
  11. Remove from oven and immediately toss in the sugar/cinnamon bowl. Place on a separate dish and enjoy warm!
Recipe by shewillsay at https://www.shewillsay.com/dulce-de-leche-empanadas/