Mama Maggie's Kitchen

For the Dough:
0 In a large bowl, add the flour. 
1 Using your hands or a pastry cutter, cut the butter (or shortening) into the flour until you have fine crumbles.
2 Add the salt, cinnamon, and water. 
15 Add the water, little by little until the dough comes together. It should not be sticky. 
17 Cover directly with plastic wrap and let dough rest for 1 hour.
3 Divide the dough into 12-14 small dough balls. 
18 Cover and set aside while you preheat your oven to 375 degrees F.
4 Line two baking sheets with parchment paper. 
To Assemble:
20 On a lightly(very light) floured surface, roll out the dough ball to about 4 inches in diameter.
5 Spoon out about 1 full tablespoon of dulce de leche. 
19 Use a second spoon to help you place the caramel onto the empanada disk.
6 Whisk an egg with a splash of water to create the egg wash.
7 Brush a light coat of egg white around one half of the inside edge of empanada. 
21 Fold over to form empanada. Gently press to remove any air and press around the edges.
8 Pick up empanada and fold and pinch around the edges to seal. Or use a fork to seal the edges.
9 Brush with egg wash.
10 Place onto parchment lined baking sheets. 
22 Freeze empanadas for 30 minutes or refrigerate for 1 hour. This will help keep caramel from leaking out too much.
11 Bake in a preheated 375 degree oven for 15 minutes.
12 Remove from the oven and let sit for 2 minutes.
25 Melt butter and brush on the top of empanadas.
13 Mix sugar and cinnamon in a bowl. 
14 Gently dredge and roll empanadas in the cinnamon and sugar mix. 
23 Serve and enjoy!