Tenina.com's Rustic Raspberry Empanadas



  1. To make Pastry, place all ingredients into TM bowl and blend 8 sec/speed 6.

  2. Tip out onto floured Silpat mat and form into a ball. Wrap and rest in fridge 30 minutes.

  3. Line a baking tray with paper and set aside.

  4. Divide dough in half. Work with one half at a time.

  5. Roll out first batch of dough to 5mm thickness. Cut approx 10cm circles from dough.

  6. To make Filling, gently toss raspberries with sugar, cinnamon, nutmeg and vanilla bean paste.

  7. To assemble, place only a few raspberries in the centre of each circle of dough. Fold over to form a semi circle and pinch edges to seal.

  8. Transfer to prepared baking tray.

  9. Repeat with all dough and raspberries.

  10. Place tray into fridge for at least 30 minutes while you preheat the oven to 200ºC.

  11. Brush with milk and sprinkle with raw sugar.

  12. Bake 15 minutes or until golden and fragrant.

  13. Serve warm or room temperature with a little double cream or ice cream on the side.

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