Apple turnovers

Makes: 6 small turnovers · Preparation: about 20 minutes, plus cooling · Baking: about 20–25 minutes, subject to the pastry instructions.

Plan for roughly 50–60 minutes overall. The filling needs to cool before it meets the pastry. Times are estimates rather than a record of a timed kitchen test.

Equipment

A small saucepan, chopping board, knife, bowl, spoon, fork, pastry brush and a baking tray lined with suitable baking paper.

Ingredients

• 1 sheet ready-rolled puff pastry, approximately 320g
• 2 medium apples, approximately 300g before peeling and coring
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon cornflour mixed with 1 tablespoon cold water
• 1 tablespoon water for the apples, plus a little more if needed
• 1 tablespoon milk or a little beaten egg for brushing

Method

1. Prepare the filling. Peel and core the apples, then dice into pieces about 1cm wide. Put in the saucepan with the sugar, cinnamon and tablespoon of water. Cook over medium-low heat for 6–8 minutes, stirring, until starting to soften. Add a splash of water if the pan dries out.
2. Thicken and cool. Stir the cornflour mixture again, add it and cook for another minute or two. The filling should be moist but not swimming in liquid. Transfer to a shallow bowl and leave until cool. Do not put hot filling onto the pastry.
3. Prepare the oven. Follow the pastry packet’s temperature and handling instructions; 200°C conventional or 180°C fan is a starting point if the packet gives no suitable turnover instructions. Preheat fully. Unroll the pastry and cut into six similar rectangles.
4. Fill and seal. Divide the cooled filling between the pieces, placing it on one half and leaving a border about 1.5cm wide. If there is too much filling, keep the surplus aside rather than overfilling. Moisten the borders lightly with water, fold over and press the edges with a fork.
5. Finish the parcels. Put on the lined tray with space between them. Cut a small slit in each top for steam. Brush lightly with milk or egg, avoiding a thick coating around the cut edges.
6. Bake and check. Bake for about 20–25 minutes, checking against the packet guidance. The pastry should be risen and golden, including underneath, with no soft raw-looking patches. Continue cooking if needed. Allow to cool before eating: the filling can be much hotter than the outside.

If something goes differently

Filling leaks: use less next time and keep it away from the sealing edge. Pastry becomes sticky: chill the assembled parcels briefly before baking. Top colours too quickly: check the oven setting and loosely shield the tops while the pastry finishes cooking.

Allergen notes

Ordinary puff pastry contains wheat/gluten and may contain milk. The glaze introduces milk or egg. Check every pack, including any replacement pastry; a substitution alone does not establish that a recipe is suitable for an allergy.