Raspberry Empanadas

Difficulty: Medium Makes 12 Recently I decided to invite some non-vegan friends over for a Mexican feast. While researching Mexican desserts, I stumbled across a few recipes for empanadas that seemed relatively easy to modify. So I gave it a whirl and these little babies were the result; a cinnamon covered light pastry, filled with a hot fruity centre. Serve with vegan ice-cream for the perfect end to a great meal. Ingredients 1/2 cup Nuttelex 1/3 cup Tofutti Better than Cream Cheese 1 teaspoon vanilla essence 1 1/4 cups plain flour 1 cup raspberry jam 1/3 cup caster sugar 3 tablespoons ground cinnamon Method The night before, cream the Nuttelex and Tofutti. Add the vanilla before slowly sifting in the flour to form a dough. Wrap the dough up in cling wrap to form...

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