Remove frozen empanada discs from freezer and let thaw.

To make the filling bring the milk, orange zest and cinnamon stick to a slow simmer over medium heat. Watch the milk carefully so it doesn’t scorch or boil over.

Simmer for 10 minutes and reduce the heat down to low.

Mix together the yolk, sugar, cornstarch, extract and salt in a small bowl.

Add 1 tablespoon of hot milk into the egg mixture, stirring constantly.

Repeat with another tablespoon milk.

Add the egg mixture to the milk pot and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes.

Allow mixture to cool to room temperature for 30 minutes before using.

Preheat your oven to 375°F.

Put one tablespoon of peppermint mocha coffee custard in the center.

Using a brush moisten the edges with water.

Seal the edges together by pressing down on them with a fork.

Mix the egg with the water to make egg wash.

Glaze the tops with beaten egg.

Sprinkle with brown sugar.

Bake on a lightly oiled baking sheet or on parchment paper until golden, about 10-12 minutes.

Mix chocolate chips and shortening in a small saucepan over low heat.

Stir until the chocolate melts and is smooth.

Place the cooled empanadas on a cookie sheet lined with waxed paper.

Drizzle the melted chocolate over the tops and sprinkle with crushed candy cane.

Place the entire cookie sheet in the freezer for 4 to 5 minutes or until the chocolate is firm.