Chocolate turnovers recipe
For the dough
- 275g plain flour
- a little extra plain flour, for dusting
- 1tsp baking powder
- 1tsp salt
- 60g butter, melted
- 1 small egg, beaten
For the filling and garnish
- 100g milk chocolate, broken into chunks
- 1tbsp icing sugar, for dusting
Each serving contains
of the reference intake
- 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.
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