Ingredients: 1 1/2 stick butter,1 1/2 tbsp corn flour/corn starch,1 egg,1 egg yolk,2 eggs,1 1/4 cup all-purpose flour,1/3 cup ground hazelnuts,1/3 cup ground hazelnuts,1 1/4 cup ground hazelnuts,1 1/4 cup ground hazelnuts,1/3 cup icing/confectioner’s sugar,1 teaspoon milk,1/2 cup Nutella,A pinch of salt
Instructions:
- 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 1 stick 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.Prepare the frangipane filling: in a small saucepan over medium-low heat, melt 1/2 stick butter and Nutella together, stirring often so the Nutella doesnt 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.Preheat your oven to 180C/350F.Take the dough out of the fridge and allow it to soften for a few minutes.
- Put the dough between two pieces of baking paper and carefully roll it out to about 0.3cm/ 1/8in thickness.Using a 12cm/6in cookie cutter or bowl, cut 6 to 8 circles into the dough.Put about 1 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.Seal each parcel by pressing a fork lightly around the outer edge.Line the empanadas on a baking paper-lined baking sheet.Beat the egg yolk and milk and brush over the empanadas.
- Bake for about 30-minutes, or until golden.Allow to cool for 10 minutes.Find more recipes on my blog http://alalemon.com
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