Bitter Empanada au Gratin
A French twist on traditional Uruguayan empanadas, filled with a bitter chocolate and mirin reduction.
Ingredients
- ●120g Bitter Chocolate
- ●4-6 Uruguayan Empanada PastryHomemade or store-bought
- ●60ml MirinSweet Japanese cooking wine
- ●20g Granulated Sugar
- ●1 Egg
- ●20g Unsalted Butter
- ●10g All-Purpose Flour
- ●10g Confectioners' Sugar
- ●0.5g Salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out empanada pastry to a thickness of 1/8 inch.
- 3
Cut out circles of pastry using a cookie cutter or the rim of a glass.
- 4
In a small saucepan, combine mirin and granulated sugar. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
- 5
Add bitter chocolate to the saucepan and stir until melted and smooth.
- 6
Brush the edges of the pastry circles with egg and place a tablespoon of the chocolate mixture in the center of each circle.
- 7
Fold the pastry in half and press the edges together to seal.
- 8
Brush the tops of the empanadas with egg and sprinkle with confectioners' sugar.
- 9
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 10
Dust with confectioners' sugar and serve warm.