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.
- 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
- 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 a ball and place in the fridge over night.
- The next day, preheat the oven to 180°C.
- Put some extra flour on a board and roll the dough out to be about 5mm thin. You may need to dust with more flour if dough feels a little sticky.
- Using an 8cm round guide, cut the dough into circles.
- Place a teaspoon of jam into each circle and wet the rim of dough with water before closing over.
- Seal each empanadas edge by gently pressing down with a fork.
- On a baking paper lined tray, bake for 15-20 minutes (until golden).
- Mix the caster sugar and cinnamon together in a shallow bowl.
- After removing from the oven, roll each empanada in the cinnamon sugar before serving hot.