Start by preparing the empanada dough; sift together the flour, salt and baking powder in a large mixing bowl. Pour in the melted butter and start incorporate, then start pouring in 75-100ml of water and incorporate into the flour and butter until it starts to form a dough.
Turn out onto a lightly floured surface and knead a few times until even. Shape the dough into a ball and wrap in clingfilm. Chill for at least 30 minutes. When ready to assemble the turnovers, roll the dough out on a lightly floured surface to 1/2cm thickness.
Preheat the oven to 180°C.
Use a 8-10cm cookie cutter to cut out rounds of dough. Arrange the broken chocolate evenly in the centre of the rounds making sure to leave a small border, then brush the edges of the pastry with the beaten egg. Fold the pastry over the filling so that you have semi-circles, making sure you seal the edges really well.
Transfer to lined baking trays and use the tines of a fork to crimp the sealed edge. Brush the turnovers with the remaining beaten egg and bake for 25-30 minutes until golden brown all over.
Remove and allow to cool a little before arranging on serving plates lined with kitchen paper. Dust with the icing sugar and serve.
See more Spanish recipes