Chocolate Empanadas

In a large bowl, combine the wheat flour, 50 grams of grated piloncillo, 3 grams of Mexican cinnamon, and salt. Mix well.

Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, cut the unsalted butter into the flour mixture until it resembles coarse crumbs.

Add 50 grams of beaten egg and cold water to the mixture. Mix until a dough forms, being careful not to overwork it. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.