Nutella Frangipane Empanadas

Ingredients

• •1½ sticks butter
• •1½ tbsp corn flour/corn starch
• •1 egg
• •1 egg yolk
• •2 eggs
• •1¼ cups flour
• •⅓ cup ground hazelnuts
• •1¼ cups ground hazelnuts
• •⅓ cup icing/confectioner's sugar
• •1 teaspoon milk
• •½ cup nutella
• •1 pinch salt

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Method

From foodista.com — read the original

1. 1Prepare 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.
2. 2Combine with the sugar and hazelnuts. Once incorporated, crack the egg and mix until the dough comes together.
3. 3Tip the dough onto a piece of Clingfilm, shape into a flat disk, cover and refrigerate for at least 1 hour.
4. 4Prepare 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.
5. 5In a bowl, beat the eggs, then fold in the ground hazelnuts.
6. 6Add 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.
7. 7Put 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.
8. 8Put 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.
9. 9Seal 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.
10. 10Bake for about 30-minutes, or until golden. Allow to cool for 10 minutes.