Chilli Chocolate Turnovers
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These chilli chocolate turnovers are my absolute favorite when I'm craving something with a bit of spice and sweetness. The combination of cocoa powder and chilli powder creates this amazing warm heat that plays beautifully against the rich chocolate chips inside. What I love most is how quick they come together, ready in just an hour from start to finish. Chilli is packed with capsaicin, which boosts metabolism and reduces inflammation, so you can feel good about indulging. They're perfect for entertaining or simply treating yourself to something special that tastes far more complicated than it actually is.
Ella x
Ingredients
- 500 gall-purpose flour
- 250 gunsalted butter
- 100 gsugar
- 20 gchilli powder
- 50 gcocoa powder
- 10 gbaking powder
- 5 gsalt
- 200 gchilli-infused chocolate chips
- 150 mldairy-free milk
- 2 eggsegg replacement
- 100 mlwater
- 50 mlvegetable oil
Detail level
Instructions
- 1
Combine flour, sugar, baking powder, and salt in a bowl.
Tip: Use a whisk to mix until well combined.
- 2
Add butter and mix until a crumbly mixture forms.
Tip: Use your fingers or a pastry blender to mix.
- 3
Melt chocolate chips and chilli powder in a saucepan over low heat.
Tip: Stir constantly until smooth.
- 4
Add dairy-free milk and egg replacement to the chocolate mixture.
Tip: Stir until well combined.
- 5
Combine the wet and dry ingredients separately.
Tip: Mix until just combined.
- 6
Gradually add water to the dough until it comes together in a ball.
Tip: Be careful not to overmix.
- 7
Divide dough into 6 equal pieces.
Tip: Use a rolling pin to roll out each piece into a thin circle.
- 8
Place a spoonful of the chocolate mixture in the center of each circle.
Tip: Leave a 1-inch border around the edges.
- 9
Fold the dough over the filling and press edges to seal.
Tip: Use a fork to crimp the edges.
- 10
Brush tops with vegetable oil and bake at 180°C for 20-25 minutes.
Tip: Or until golden brown.
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