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Mascarpone, chocolate and chilli turnovers with raspberry sauce

Prep time less than 30 mins
Cook time less than 30 mins
Makes 4
Dietary Vegetarian
by Phil Vickery

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the filling, place all of the filling ingredients into a bowl and mix well.

  3. For the turnovers, cut the puff pastry into four squares and brush with the beaten egg.

  4. Place a tablespoon of the filling mixture onto each square, then fold on the diagonal to make a triangle shape. Pinch to seal the edges and brush with a little more beaten egg.

  5. Sprinkle the turnovers with caster sugar and place onto a baking sheet. Transfer to the oven and bake for 10-12 minutes, or until puffed up and golden-brown.

  6. For the raspberry sauce, place the raspberries, sugar, lemon juice and water into a mini food processor and blend until smooth.

  7. To serve, place the turnovers onto plates with the raspberry sauce in a small bowl alongside and dust with icing sugar.

Ingredients

For the filling

  • 2 tsp caster sugar
  • 100g/3½oz mascarpone
  • 100g/3½oz dark chocolate, chopped
  • 1 red chilli, chopped

For the turnovers

  • 1 large sheet ready-rolled puff pastry
  • 1 free-range egg, beaten
  • 2 tbsp caster sugar
  • 1 tbsp icing sugar, for dusting

For the raspberry sauce

  • 75g/2½oz raspberries
  • 2 tbsp caster sugar
  • squeeze lemon juice
  • 2 tbsp sparkling water

Shopping List

Mascarpone, chocolate and chilli turnovers with raspberry sauce

Fruit and vegetables

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Biscuits, snacks and sweets

Dairy, eggs and chilled

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