Rustic Raspberry Empanadas

Name: Thermomix recipe: Rustic Raspberry Empanadas
Prep time: 1 h 5 min
Cook time: 15 min
Ingredients: 140 Grams unsalted butter cubed; 2 Tablespoons raw caster sugar; 2 Tablespoons fresh lemon juice; 220-230 Grams plain flour; Pinches pink salt flakes; 1 egg; 200 Grams raspberries, thawed; 3 Tablespoons raw caster sugar; 1 Teaspoon ground cinnamon; A little fresh nutmeg freshly grated; 1 Teaspoon vanilla bean paste; Milk to brush; Raw sugar to sprinkle

Makes 8-10 mini ‘hand' pies Prep Time 1 hours 5 minutes Cook Time 15 minutes Rated: Print

Imagine pastry. Imagine raspberries. Imagine raspberries wrapped in pastry and you have a recipe for a little piece of heaven - raspberry empanadas!

Who doesn't love a little hand sized pie? An empanada, a pastie, a baked dumpling, a filled Danish. Whatever you call them, when it is full of plump berries, even more so. These are fabulous the next day, either cold or reheated...and even more delicious when served with a lemon custard or your very own Hey La La Vanilla Ice cream or Killer Vanilla Ice Cream This recipe is also available in the What’s For Dessert? ebook which is free to Insiders.

We are currently updating that book, and it is turning into a huge project. What desserts do you think should not be missed from the perfect dessert cookbook?

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The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Pastry
140 Grams unsalted butter cubed BUY
2 Tablespoons raw caster sugar BUY
2 Tablespoons fresh lemon juice
220-230 Grams plain flour BUY
Pinches pink salt flakes BUY
1 egg
Filling
200 Grams raspberries, thawed
3 Tablespoons raw caster sugar BUY
1 Teaspoon ground cinnamon
A little fresh nutmeg freshly grated
1 Teaspoon vanilla bean paste BUY
Milk to brush
Raw sugar to sprinkle

Do

1: To make Pastry, place all ingredients into Thermomix 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.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!