Sweet Condensed Milk Empadas
These little sweet empadas are a real treat: a crisp buttery shortcrust shell hugging a soft condensed milk centre. They come together in no time and fill the kitchen with warmth as they bake. Lovely with a strong coffee or as an afternoon treat for the kids.
🛒 Ingredients
110 servings
- 300 g plain flour
- 150 g cold unsalted butter
- 1 pinch of salt
- 1 can sweetened condensed milk (about 397 g)
- 1 egg yolk, for glazing (optional)
- 1 tbsp icing sugar, to decorate
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Directions
- 1
In a large bowl, mix the flour and salt. Add the cubed butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs.
- 2
Bring the dough together into a ball without overworking it, wrap in cling film and chill for 30 minutes.
- 3
Roll the dough out on a floured surface, cut out discs and press them into small empada or tartlet tins.
- 4
Fill each tin with condensed milk, stopping about two-thirds of the way up: it puffs during baking and would otherwise overflow.
- 5
Bake at 180°C (350°F) for 20 to 25 minutes, until the pastry is nicely golden.
- 6
Cool for a few minutes, then unmould the empadas while still warm. Dust with icing sugar before serving.
💡 Chef's Tip
Never fill the tins more than two-thirds full: condensed milk rises as it bakes and can overflow. Unmould them while warm, they release far more easily than when cold and the pastry stays crisp.
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