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Sweet Empanada Recipe

Thursday, September 01, 2016

Surrounded by a light, flaky pastry, this raspberry and goat cheese empanada is the perfect sweet and savoury treat.




Goat cheese                         
             1 cup

Raspberry jam                           

1 cup
Fresh raspberries                         
1 cup



All purpose gluten-free flour          
              2 cups

Xanthan gum

2 tsp
2 tsp
3 tbsp
Butter             3 tbsp
Shortening           12 tbsp
Egg yolks             2
Cold water       1 cup
Sugar (to sprinkle)    ¼ cup


METHOD (pastry)

• In a bowl, combine all the dry ingredients

• Add the butter and shortening slowly until the mixture is crumbled

• Add the liquids and mix until combined

• Let the dough rest for 20 to 30 minutes

• Roll to ¼ inch thick and cut to desired size rounds

• Put the filling in the middle, brush the edge with egg, fold in half and press with your fingers or a fork to seal

• Brush with egg wash and bake at 325ºF for 15 minutes or until light brown


METHOD (filling)

• Mix the goat cheese with the raspberry jam and fresh raspberries



6-8 depending on size


Make sure to stop by Ste. Anne's Spa Bakery for other great baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property.