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1
Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients.
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2
Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent.
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3
With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds).
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4
Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour.
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5
Filling: Melt the chocolate and butter on top of a double boiler until smooth.
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6
Stir in the remaining ingredients until uniform in color.
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7
On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter.
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8
Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round.
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9
Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers.
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10
Using a floured fork, press the edges of the empanadas.
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11
Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer.
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12
Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown.
