Lemon Curd Empanadas with Raspberry Swirl (Dessert)

Delicious dessert empanadas filled with tangy lemon curd and a sweet raspberry swirl, encased in a flaky pastry crust.

Prep Time

25 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.41/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

2.5cupsAll-Purpose Flour(Plus extra for dusting)

£0.60

1cupCold Unsalted Butter(Cut into small cubes)

£2.50

0.3cupCold Vegetable Shortening(Cut into small cubes)

£0.35

0.5cupIce Water(Plus more if needed, added gradually)

1teaspoonSalt

£2.50

1.5cupsLemon Curd(Store-bought or homemade)

£2.80

0.5cupFresh Raspberries

£2.00

2tablespoonsGranulated Sugar(For raspberry swirl)

£0.05

1Egg(For egg wash)

£0.30

1tablespoonWater(For egg wash)

2tablespoonsSanding Sugar(Optional, for topping)

£0.20

Total Cost

£11.30

£1.41 per serving

Instructions

1.
**Make the Dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
2.
Gradually add the ice water, 1 tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Do not overmix.
3.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
4.
**Prepare the Raspberry Swirl:** In a small saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely.
5.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles.
7.
Place about 1 tablespoon of lemon curd in the center of each circle. Top with a small spoonful of the raspberry swirl.
8.
Fold the dough over to form a half-moon shape. Seal the edges tightly by pressing with a fork.
9.
**Bake the Empanadas:** In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash. Sprinkle with sanding sugar, if desired.
10.
Bake for 18-22 minutes, or until golden brown.
11.
Let the empanadas cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (115g)

525 kcal / 2197 kJ

Carbs

60g

23% of RDA

Fat

30g

43% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

30 g

33% of RDA

Sodium

175 mg

8% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

Keep the butter and shortening as cold as possible for a flakier crust. You can even chill your flour and mixing bowl before starting.

Don't overwork the dough; overmixing will develop the gluten and result in a tough crust.

For a smoother raspberry swirl, strain the raspberry mixture through a fine-mesh sieve after cooking to remove the seeds.

Empanadas are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Cooking Equipment

Oven

Baking Sheet

Rolling Pin

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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