Dessert Empanadas with Dulce de Leche and Chocolate

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

If using a chocolate bar, chop the chocolate into small pieces. If using chocolate chips, no need to chop. Melt the chocolate: You can melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt it in a heatproof bowl set over a pan of simmering water (double boiler).

Lay out the empanada dough discs on a clean surface.

Place about 1 tablespoon of dulce de leche in the center of each disc.

Top the dulce de leche with about 1 teaspoon of melted chocolate.

Fold the empanada dough in half to form a half-moon shape. Press the edges together to seal. You can use a fork to crimp the edges for a decorative look and to ensure a tight seal.

In a small bowl, whisk together the egg and water to create an egg wash.

Brush the tops of the empanadas with the egg wash. This will give them a golden-brown color.

Place the empanadas on the prepared baking sheet.

Bake for 15-20 minutes, or until golden brown.

Let the empanadas cool slightly on the baking sheet before transferring them to a wire rack.

Dust with powdered sugar (optional) before serving. Serve warm.