Empanadas de Chiverre

Step by stepInstructions

1. Make the filling: dissolve the tapa dulce in the water with the cinnamon stick, cloves, and salt, then add the shredded chiverre and simmer for about thirty minutes, until thick and jammy. Remove the spices and cool completely.
2. Make the dough: rub the cold butter into the flour and salt with your fingertips, add the milk, and bring together into a smooth ball. Rest in the refrigerator for twenty minutes.
3. Roll out the dough on a floured surface and cut four-inch rounds.
4. Place a spoonful of the miel de chiverre on each round, fold over, and press the edges with a fork to seal.
5. Fry the empanadas in medium-hot oil for two to three minutes per side, until deep golden. Drain on paper towels.
6. Dip each warm empanada in the sugar syrup, let the excess drip off, and cool on a rack.