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1
For the filling: In a saucepan, mix the condensed milk and coconut milk. Let it simmer. Add the vanilla and the cornstarch mixture. Stir in the dessicated coconut. Let it cool.
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2
For the crust: Put the flour into a large bowl. Dig a hole in the mound of flour. Add butter, water, and egg blend in using your fingertips or a pastry blender until the mixture resembles coarse meal with some (roughly pea-size) butter lumps.
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3
Turn the mixture onto a lightly floured surface, then knead gently with heel of your hand to bring dough together. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until desired thickness-- I wanted mine to be a little thick. Use a saucer as a template to cut circles using a cutter or a sharp knife.
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4
Preheat oven to 400 degrees F
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5
Spoon about 1-2 teaspoons of the coconut filling and put it into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry using a fork.
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6
Brush the surface of each empanada with slightly beaten egg.. Using a fork or a sharp knife, make slits on the surface of each empanada. Arrange on a greased baking sheet and bake it for about 20 minutes or until light golden brown. Let it cool.
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7
For the ganache: Place chocolate pieces in a large bowl on a baine marie. Stir continuously. Add butter and stir again. Remove from heat. Adjust according to your preferred thickness. Allow ganache to cool before pouring over the empanadas.Enjoy!
