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Chocolate turnovers recipe

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Usually made with apples, this sweet pastry recipe is super simple to make and great enjoyed on-the-go or as part of a picnic. Make your own empanada dough and fill with chunks of chocolate. The chocolate will melt while baking to create a gooey, indulgent centre and the parcels can be cooled and dusted with icing sugar just before serving. See method

Serves 10
20mins to prepare, 30mins to cook plus 30mins chilling time
207 calories / serving
Freezable

Ingredients

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

Energy
870kj
207kcal 10%
Fat
9g 13%
Saturates
5g 25%
Sugars
8g 8%
Salt
0.4g 7%

of the reference intake
Carbohydrate 29.3g Protein 4.1g Fibre 1.4g

Method

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.

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Remove and allow to cool a little before arranging on serving plates lined with kitchen paper. Dust with the icing sugar and serve.