Chipotle Chocolate Empanadas with Ancho Chili Glaze

Instructions

1. 1

   Make the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~45 min
2. 2

   Prepare the filling: In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt the chopped dark chocolate. Stir in the minced chipotle peppers, granulated sugar, and cinnamon until well combined and smooth. Remove from heat and let cool slightly.

   ~15 min
3. 3

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

4. 4

   Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 4-inch circles using a cookie cutter or a glass.

   ~10 min
5. 5

   Assemble the empanadas: Place about 1-2 tablespoons of the chocolate filling onto one half of each dough circle. Fold the other half over to create a semicircle, pressing the edges to seal. Crimp the edges with a fork.

   ~10 min
6. 6

   Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash.

   ~5 min
7. 7

   Bake for 18-20 minutes, or until golden brown and puffed.

   ~20 min
8. 8

   Make the glaze: While the empanadas are baking, whisk together the ancho chili powder, powdered sugar, and milk in a small bowl until smooth and drizzly. Add more milk if needed to reach desired consistency.

   ~5 min
9. 9

   Cool the empanadas slightly on a wire rack, then drizzle with the ancho chili glaze before serving.