Chocolate Empanadas

Steps

1. To prepare the filling, place a can of condensed milk in a large pot, cover it completely with water, and boil for 2.5 hours, adding water as needed. Allow it to cool before opening.
2. For the dough, mix all-purpose flour, unsweetened cocoa, and a pinch of salt in a large bowl. Incorporate 125g of cold butter by rubbing it into the flour mixture until crumbly. Add 1 egg and work it into a dough, adding milk one tablespoon at a time if the dough is too dry. Wrap the dough and chill for at least 30 minutes or overnight.
3. Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
4. Roll out the chilled dough on a floured surface until thin. Use a cutter or a plate to cut out 12cm circles. Place 2-3 teaspoons of the prepared dulce de leche in the center of each circle. Brush the edges with milk, fold the dough over to form a half-moon shape, and press the edges with a fork to seal. Optionally, create a decorative edge by turning it inward slightly.
5. Arrange the empanadas on the baking sheet, brush with an egg wash, and bake for 20-25 minutes.
6. While the empanadas bake, melt 30g of butter and mix 30g of sugar with 1 tsp of cinnamon in a small bowl. Once the empanadas are out of the oven, brush them with the melted butter and sprinkle with the sugar-cinnamon mix. They can be served warm or cold, but be careful of the hot filling!