Chocolate empanadas

9 hr 15 min all in — 20 min prep, 25 min cook, 8 hr 30 min rest. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

Medium.

No chilli.

This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Vegetarian, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Oven, Baking tray, Stockpot, Mixing bowl.

The recipe lists Salt at to taste.

30 g of Sugar.

flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.

Times on this listing were inferred from the imported method, not kitchen-tested.

For the dough combine the flour, cocoa powder, and salt in a large bowl. Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough. You may have to add milk, a tablespoon at a time if it still is to dry. Wrap and chill for at least half an hour or overnight.

This method is not written for an air fryer. The core technique on the page still applies.