Nutella frangipane empanadas

Ingredients

For the empanada dough

170g / 1¼ cup all-purpose flour

20g / 1½ tbsp corn flour/corn starch

100g soft butter (1 stick minus 1 tbsp)

50g / 1/3 cup icing/confectioner’s sugar

40g / 1/3 cup ground hazelnuts

1 egg

A pinch of salt

For the frangipane

120g / ½ cup Nutella

50g / ½ stick butter

120g / 1¼ cup ground hazelnuts

2 eggs

For the egg wash

1 egg yolk

1 teaspoon milk

Preparation

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 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 the butter and Nutella together, stirring often so the Nutella doesn’t 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 180°C/350°F.

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 1½ 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.

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