Ingredients

Instructions

1. 1

   To make the filling, place the chopped chocolate, 1/2 teaspoon of cinnamon, and cayenne pepper in a heatproof bowl.

2. 2

   Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Refrigerate the ganache for at least 30 minutes to firm up.

3. 3

   While the filling chills, prepare the dough. In a food processor or large bowl, combine flour, 1 tablespoon sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

4. 4

   Whisk the egg with the ice water, then add to the flour mixture. Mix gently until a dough forms. Wrap in plastic wrap and refrigerate for 20 minutes.

5. 5

   In a shallow dish, mix the 1/2 cup sugar with the remaining 1/2 teaspoon cinnamon for the coating.

6. 6

   Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut out 12 circles using a 4-inch round cutter or bowl.

7. 7

   Place a spoonful of the chilled chocolate ganache in the center of each circle. Fold the dough over to create a half-moon shape.

8. 8

   Press the edges firmly to seal, then crimp with a fork to ensure the filling stays inside.

9. 9

   Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).

10. 10

    Fry the empanadas in batches for 3-4 minutes per side, or until golden brown and crispy.

11. 11

    Remove from the oil and drain briefly on paper towels, then immediately toss them in the cinnamon-sugar mixture while still hot.

12. 12

    Serve warm to enjoy the gooey melted chocolate center.