About the Recipe
If the cajeta does leak, just open a bit and add some more before serving.
The empanadas will be light brown on both sides when done.
Be sure to use baking paper fon the tray or the cajeta will make a very big sticky mess!
Crimp the edges. It bears saying twice, unless you like cleaning ovens.
Store the leftovers in an airtight container for up to five days. You can store them at room temperature for a few days before transferring to the refrigerator.
Roll out the empanada dough & cut large circles with a large circle cutter (or around a bowl or large mug).
Place a large spoon of cajeta in the middle of the dough.
Fold the dough over and press firmly to close.
Crimp the edges very well. This is crucial for keeping the cajeta on the inside where it's meant to be.
Mix the cinnamon & sugar together and roll each empanada in it, gently pressing to coat both sides.
Line an oven tray with baking paper.
Place empanadas on the tray and put in the refrigerator for 10 minutes.
Preheat the oven to 190C.
Place the tray in the oven and bake for 12 to 15 minutes.