Egg for egg washpowdered sugar, chocolate chips and oil for drizzle
Instructions
Place flour, sugar, salt and butter in a medium bowl.
Add egg and milk and mix until it resembles a soft dough. This can be done in a food processor or chopper too.
Take out and knead a little with your hands for just a minute or two.
Form into a ball and flatten into a disk. Wrap in plastic wrap and place in refrigerator for about 30 minutes.
Preheat oven to 400 degrees. Line a cookie sheet(s) with parchment paper.
Roll dough out on a floured surface to approximately ⅛” thick.
Cut into 5” circles with a glass, bowl or cookie cutter.
Fill each circle with chocolate chips and mini marshmallows. You can also add a piece of graham cracker but it's totally optional.
Brush a little beaten egg white on the edges of the circle then fold over and press edges to seal.
Using the tines of fork, press the edges to further help with the seal.
Beat an egg and brush the tops of the sealed empanadas.
Bake for 12-15 minutes or until empanada is a nice golden color.
Remove from oven and dust with powdered sugar then drizzle with chocolate.
Chocolate Drizzle
To make chocolate drizzle, melt about ½ cup chocolate chips in microwave in 30 second increments, stirring in-between until melted.
Add a little vegetable oil to melted chocolate until liquid enough to drizzle.
Using a fork, drizzle lightly over the tops of the empanadas.
Notes
Variations
Just add chocolate. This can be in the form of chocolate chips or a piece of a chocolate bar. And with Halloween around the corner, it's a great way to use up that Halloween candy.
Add a half of a Reese's peanut butter cup to the center.
Try it with your favorite pie filling such as apple, cherry, blueberry or peach. It's like a homemade hand pie.
Bananas and chocolate are always a great combo.
Apples and cinnamon with a drizzle of caramel are great for the fall season.