Apple, Blueberry and Rhubarb Turnovers

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When I was growing up I would get apple turnovers from our local bakery all the time and they were always delicious. I had a few things in the fridge that needed to be used so I decided to come up with my own version. 

If you want to get adventurous feel free to make your own pastry, I stuck to shop bought, ready rolled puff pastry. It saves a lot of time and guarantees you have good results. I had apples, rhubarb and blueberries available for this version but you can swap in any fruit you have at home. 

It is important to let the mixture cool before you fill and fold your turnovers to stop the pastry from going soft. I would recommend spooning your mixture into the centre of the square then folding over and crimping with a fork. Don’t be tempted to overfill your turnovers, a small spillage is ok but you don’t want them bursting open! 

🛒 Ingredients 🛒 

▪️200g apples 

▪️150g rhubarb

▪️75g blueberries

▪️2 tbsp sugar + extra to sprinkle over the top

▪️1 tsp cornflour

▪️1 pack ready rolled puff pastry

▪️Milk or an egg to glaze

👩‍🍳 Method 👨‍🍳 

  1. Peel, core and cut the apples. Cut the rhubarb into 1 inch pieces.
  2. In a saucepan add all of the fruit, sugar and cornflour. Over a medium heat cook until the fruit has softened, about 5-8 minutes. Leave to cool completely.
  3. Preheat the oven to 180°C.
  4. Unroll your puff pastry and slice into squares. I did large turnovers and cut the pastry into 5×5 inch squares but you can do what ever size you like. 
  5. Add a spoonful of the cooled mixture to the centre of each square. Fold from one corner diagonally to the corner opposite. Press down with the side of your hand to shape and then crimp the sides with a fork. 
  6. Line a tray with greaseproof paper and add your turnovers.
  7. Brush the tops of the pastry with milk or a beaten egg and sprinkle over the sugar.
  8. Bake in the oven for around 20 minutes until puffed and golden. Remove from the oven and leave to cool on the tray for 15-20 minutes. Enjoy!

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