Baked Chocolate Empanadas
For the Dough
3 cups all-purpose flour
½ tsp salt
1 tsp baking powder
2 tablespoon of sugar
1 stick of butter, cut into small pieces
¾ cup water
For the Filling
Coco Chocolate Chips
For the Empanada Dough:
In a food processor, combine flour, salt, sugar, and baking powder until well-mixed.
Add in butter and pulse until there are pea size pieces of butter.
Add the orange juice and water, pulse and mix until clumps of dough start to form.
Remove the dough from the food processor and form it into a ball and knead it lightly on a floured surface until it fully comes together.
Wrap dough in plastic wrap. Place in fridge for 15 minutes and then leave on the table for another 15 minutes.
There are two ways to make the empanada discs.
You can either roll out the dough into a thin layer or cut out round disc shapes for empanadas with a large round cookie cutter. Or you can make a bunch of small balls of dough then use a rolling pin to roll them out.
In the centre of the empanadas discs place approximately 8 chocolate chips.
Apply a little water to the outside of the disc which will help to seal the edges shut. Next fold over one of the sides to make a semicircle. Press down the edges to seal the empanada shut. Using a fork make marks on the round edge of the empanada.
Bake at 3500 C until golden brown on the outside.
Potato starch : 200gm
Wheat starch : 100gm
Oil : 20ml
Water : 600 ml
Mix potato starch and wheat starch as per quantity.
Mix with hot water.
Then make small balls and roll up to 2 inch in size.
Then stuff Motichur mixture and close it with different shapes.
And deep fry in oil at 1800 c degrees temp.
Lamington with Coconut Rabri
Egg yolk - 4 no’s
Icing sugar - 120gms
Flour - 180gms
Egg white - 4 no’s
Castor sugar - 60gms
Raspberry jam - 125gms
Cream - 120gms
Chocolate - 100gms
Coconut flakes - 120gms
Milk - 1 litre
Sugar - 150gms
Grated Coconut - 100gms
Cardamom powder - 2 to 3 no’s
Preheat the oven to 190 degrees. Grease a baking tray and line the bottom with parchment paper.
Sift the flour, icing sugar together and set aside. Using a hand mixer, beat egg white and castor sugar until soft peak stage. Fold in the dry ingredients using a rubber spatula. Add the egg yolk on it, mixing constantly with spatula. Transfer the batter to prepared tray. Bake for 7 to 8 minutes or until the toothpick inserted into this cake comes out very clean.
Melt the chocolate. In a bowl, combine the melted chocolate & warm cream, mix them well to create a frosting.
Cut the sponge cake into three pieces. Spread the bottom with raspberry jam and place the next sponge. Repeat the process with one more layer. Pour out the coconut flakes into a small shallow bowl. Use a fork, and dip lamington into this chocolate frosting, coating all the sides and roll them in the coconut flakes.
Heat the milk and sugar in a heavy bottom pan. After it comes to a boil, lower the flame and let it cook. Once the quantity of milk reduces to ¾ add the grated coconut and cardamom. Take it off the flame.
Assembly and Cooking:
In the center of the empanadas discs place approximately 8 chocolate chips. Apply a little water to the outside of the disc which will help to seal the edges shut. Press down the edges to seal the empanada shut. Using a fork make marks on the round edge of the empanada. Bake at 3500 C until golden brown on the outside.