Apple Pie-style flaky pastry turnover

Ingredients

Pastry

• 2 sheets ready-rolled puff pastry (about 320 g)
• 1 egg, beaten (for wash)

Filling

• 4 Bramley apples, peeled, cored, diced small
• 75 g caster sugar
• 1 tsp cinnamon
• ½ tsp mixed spice
• 1 tbsp cornflour
• 1 tbsp lemon juice
• 30 g unsalted butter

Method

1. Filling. In a saucepan, combine apples, sugar, cinnamon, mixed spice, and lemon juice. Cook over medium heat for 8–10 minutes until apples soften.
2. Thicken. Stir cornflour with 1 tbsp cold water, then add to the pan. Cook 1 minute until the mixture thickens and looks glossy. Cool completely.
3. Cut shapes. Cut each pastry sheet into 6 rectangles (about 10 × 8 cm). Lay them on a lined baking tray.
4. Fill. Spoon a tablespoon of cooled apple filling onto one half of each rectangle, leaving a 1 cm border.
5. Seal. Brush the border with beaten egg. Fold the empty half over and press the edges firmly with a fork to seal.
6. Score. Cut 3 small slits in the top of each turnover to let steam escape.
7. Bake. Brush tops with beaten egg. Bake at 200°C for 20–25 minutes until deep golden and puffed.
8. Cool. Rest 10 minutes — the filling is molten lava right out of the oven.

Tips

• Cool the filling completely before assembling. Hot filling = soggy bottom + blowouts.
• Bramley apples are sharp and break down properly. Eating apples hold their shape too much.
• Want extra gloss? Brush with a sugar syrup (50 g sugar + 50 ml water, simmered 2 min) immediately after baking.