Berry Turnovers
Use a sheet of ready-to-roll pastry to make delicious, flaky turnovers with ease and pack them for your next picnic or into lunchboxes for a sweet treat. You can use whichever berries you have to hand or even experiment with other types of fruit.
Introduction
These turnovers are so versatile. You can use whatever berries and citrus you have to hand and experiment with adding herbs and spices too, if you like. Frozen or fresh berries work equally well here, so you can enjoy these delicious turnovers all year round.
Ingredients
| 240g (9oz) | berries of choice |
| 20g (¾oz) | caster (superfine) sugar |
| zest of 1 lemon | |
| 1 x 320g (11¼oz) sheet of | puff pastry |
| 1 | egg, beaten |
| 2 tbsp | demerara sugar |
Method
Preheat the oven to 200°C/180°C fan/400°F and line a baking tray with baking parchment.
Mix the berries, sugar and lemon zest together in a bowl, mashing slightly with a fork. Unroll the puff pastry and roll it out slightly to make it a bit bigger. Cut the pastry in half lengthways, then cut each strip into three. Divide the berry mixture between the six squares of pastry, spooning into the middle. Brush the pastry around the berries with the beaten egg, then lift one corner and fold over to make a triangle, pressing down along the edges gently to seal. Lift gently onto the baking tray, then repeat to make six pies in total.
Make a small incision on the top of each pastry, then brush all over with the egg. Sprinkle the demerara over the top, then transfer to the oven and bake for 20–25 minutes until golden. Allow to cool slightly before serving.
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