Simon Rimmer Blueberry and Cream Cheese Empanadas recipe on Sunday Brunch

Simon Rimmer served up delicious blueberry and cream cheese empanadas with burnt honey caramel Sauce on Sunday Brunch.

The ingredients for the sauce are; 125g honey, 150g condensed milk, 425ml cream and tsp sea salt.

For the pastry: 240g flour, 100g butter – chopped, 25g caster sugar, 1 egg and milk to bind if needed.

For the filling: 300g blueberries, 20g sugar, 15g flour, tsp vanilla, 175g full fat cream cheese, egg wash and more sugar.


See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.

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