These are baked hand pies with a dark chocolate ganache filling spiced with cinnamon and cayenne — flaky on the outside, rich and just-set on the inside. They come together in about 50 minutes and make 8 individual pastries that hold their shape well enough to serve at a gathering or pack for later. If you want a homemade chocolate dessert that feels a little different from a brownie or a tart, this is a solid one to try.
Before you start
Two things will make or break this recipe. First, keep your butter genuinely cold when making the dough — cold butter creates steam pockets as it bakes, which gives you a flaky crust rather than a dense one. If your kitchen is warm, work quickly and don’t hesitate to pop the dough back in the fridge for five minutes if it starts feeling greasy. Second, let the ganache cool before you fill the empanadas. Hot ganache is too runny to stay put when you fold the dough, and you’ll end up with leaks at the seams. Give it 15 to 20 minutes at room temperature — it should be thick enough to hold a spoon’s shape but still spreadable.
Ingredient notes
- Dark chocolate: Use a bar you’d actually eat, not chocolate chips. Chips contain stabilizers that prevent them from melting smoothly into a ganache. Aim for 60–70% cacao for a filling that’s rich without being bitter.
- Cayenne pepper: A quarter teaspoon is mild — you’ll feel a faint warmth at the back of the throat, not heat. If you’re serving these to kids or anyone spice-sensitive, start with half that amount. Skip the garnish of extra cayenne on top — not worth the extra dish.
- Cold water: It must be cold. Warm water activates the gluten too fast and makes the dough tough. Keep a glass of ice water nearby and measure from that.
Common problems and fixes
- Edges splitting open during baking: The seal wasn’t pressed firmly enough, or the filling was too close to the edge. Leave at least a half-inch border around the filling and press the fork tines down with real pressure — you should see clear indentations all the way around.
- Dough tearing when you fold it: The dough circles were rolled too thin, or the dough warmed up too much before shaping. Roll to exactly 1/8 inch and work in small batches, keeping unused dough in the fridge.
- Filling leaks out and burns on the pan: This usually means the ganache was still too warm and thin when you filled the empanadas. Let it cool longer, and make sure your parchment paper fully covers the baking sheet — it makes cleanup much easier if any filling does escape.
- Pale, soft crust after 20 minutes: Oven temperatures vary. If they’re not golden at 20 minutes, give them another 3 to 5 minutes. The egg wash should look deep amber, not just yellow, when they’re properly done.
- Dough crumbles and won’t come together: Add cold water one teaspoon at a time until it just holds when you press a handful together. Different flour brands absorb moisture differently, so the quarter cup is a starting point, not a fixed rule.
Storage and freezing
Baked empanadas keep well at room temperature for up to 2 days — store them in an airtight container and they’ll stay crisp. In the fridge they last up to 5 days, though the crust softens a bit; a few minutes in a 350°F oven brings them back. For freezing, you have two options: freeze them unbaked (assembled and sealed on a parchment-lined tray, then transferred to a bag once solid) and bake straight from frozen at 375°F for 25 to 28 minutes, or freeze them fully baked and reheat at 350°F for 10 minutes. The unbaked method gives a slightly better crust. The ganache filling freezes without any issues either way.
Sweet Empanadas with Spiced Chocolate Filling
Equipment
- Mixing Bowl
- Rolling pin
- Baking sheet
- Pastry brush
Ingredients
For the Dough:
- 1 ½ cups all-purpose flour plus extra for dusting
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 large egg beaten, for both dough and glazing
- ¼ cup cold water
For the Filling:
- 8 oz dark chocolate finely chopped
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper adjust to taste
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Add cold butter and, using your fingers, incorporate it into the flour until the mixture resembles coarse crumbs.
- Add 1 beaten egg and cold water. Mix until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a floured surface, roll out dough to 1/8 inch thickness. Cut into 4-inch circles.
- Heat heavy cream until steaming. Pour over chopped chocolate. Let sit for a minute, then stir until smooth. Mix in cinnamon and cayenne pepper.
- Place a tablespoon of filling in the center of each dough circle. Fold over and seal edges with a fork. Brush with beaten egg.
- Place empanadas on a baking sheet lined with parchment. Bake for 18-20 minutes or until golden brown.
Notes
Lori’s Tips:Â
- Consider adding a pinch of salt to the chocolate filling to enhance its depth.
- For dietary adaptations, substitute heavy cream with coconut cream for a non-dairy version.
- Adjust cayenne to your heat preference.
Nutrition
Common questions
Can I make the dough the night before?
Yes — it actually works better that way. Wrap the disk tightly in plastic and refrigerate it overnight; the resting time relaxes the gluten and makes it easier to roll out without it springing back.
What if I don’t have a round cookie cutter for the dough circles?
A wide-mouth mason jar lid or the rim of a drinking glass works fine. You’re just looking for something about 4 inches across with a reasonably clean edge.
My ganache seized up and turned grainy — what happened?
The cream probably wasn’t hot enough when it hit the chocolate, or the chocolate got water in it. Reheat the mixture gently over a double boiler, stirring slowly, and it should come back together. Make sure your bowl and spatula are completely dry before you start.
Can I use milk chocolate instead of dark?
You can, but the filling will be noticeably sweeter and the spices will be harder to taste. If you go that route, consider bumping the cayenne up slightly so the filling still has some contrast.
How do I know when the empanadas are properly sealed so they won’t burst?
After pressing with a fork, gently lift each one and run your finger along the edge — you shouldn’t feel any gaps or thin spots. If you find one, press it again with the fork and add a tiny dab of the beaten egg along the seam as extra insurance.
Can I fry these instead of baking them?
Technically yes, but the chocolate filling gets very fluid when exposed to high frying heat and is more likely to leak. Baking at 375°F gives you much better control and a consistent result, especially if this is your first time making them.
More sweet things to bake
- Dark Chocolate Orange Shortbread
- Chocolate Chai Pots de Crème
- Tropical Coconut Tres Leches Cake
- Gourmet Homemade Pop-Tarts