Just in time for Cinco de Mayo, here’s a messy flour-filled project that will have your little chef loving time in the kitchen!
For the dough:
- 2 and 1/4 cups flour
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 8 tablespoons Earth Balance butter
- 1 Ener-G egg
- 1/2 cup milk
For the filling:
- Chocolate-hazelnut butter, warmed*
- To prepare the dough, combine the flour, salt, and cocoa powder in a large bowl.
- Add the butter in small pieces, and mix into the four mixture with your fingers until it looks like cornmeal. I was so proud of my son for getting his hands right in there!
- Add the Ener-G egg and milk, stirring until a soft dough forms. Wrap in plastic wrap and chill for 1 hour.
- Divide the dough into 16 portions, and roll into balls.
- Working with one portion at a time (cover the remaining dough with plastic wrap), roll out into a 6-inch circle. Spoon about 1 tablespoon of the chocolate hazelnut butter into the center. Rub water gently around the edges of the dough with water and fold in half, pressing to seal. Transfer to a baking sheet lined with parchment paper, and repeat with the remaining dough. Here’s my son having a blast with his play portion as I worked!
- Use a fork to crimp the edges of the empanadas, then bake at 400 degrees F for 20 minutes.
These are best served warm!
*For the best results, order a vegan Nutella from a retailer like Vegan Essentials. I didn’t have time for an online order, but chocolate hazelnut spread from Justin’s peanut butter company (widely available) worked in a pinch.