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.