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. I don’t mind saying, I have been known to have one of these for breakfast, so make sure you hide one or two if making them for dessert. (Don’t say I didn’t warn you!) This recipe is also available in the What’s For Dessert? ebook which is free to Insiders.
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- 140 Grams Unsalted Butter cubed BUY
- 2 Tablespoons Raw Caster Sugar BUY
- 2 Tablespoons Fresh Lemon Juice
- 220-230 Grams Plain Flour
- Pinches Pink Salt Flakes BUY
- 1 egg
- 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
To make Pastry, place all ingredients into Thermomix bowl and blend 8 sec/speed 6.
Tip out onto floured Silpat mat and form into a ball. Wrap and rest in fridge 30 minutes.
Line a baking tray with paper and set aside.
Divide dough in half. Work with one half at a time.
Roll out first batch of dough to 5mm thickness. Cut approx 10cm circles from dough.
To make Filling, gently toss raspberries with sugar, cinnamon, nutmeg and vanilla bean paste.
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.
Transfer to prepared baking tray.
Repeat with all dough and raspberries.
Place tray into fridge for at least 30 minutes while you preheat the oven to 200ºC.
Brush with milk and sprinkle with raw sugar.
Bake 15 minutes or until golden and fragrant.
Serve warm or room temperature with a little double cream or ice cream on the side.