Ingredients:
• Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease a baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about 45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with water. Fold the pastry in half to make a half-moon, and pinch the edges firmly together to seal. Brush the tops with egg white, and dust with caster sugar. Make 2 small slits in the top of each turnover. Bake for 15 minutes, then reduce the temperature to 190°C/375°F/Gas mark 5 and bake for a further 10 minutes. Serve warm.
- 500g/1lb 2oz puff pastry
- 1 egg white, lightly beaten
- caster sugar, to dust
- For the filling
- 200g/7oz stewed apple
- 25g/1oz caster sugar
- 50g/2oz raisins, chopped
- 25g/1oz walnuts, chopped
• Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease a baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about 45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with water. Fold the pastry in half to make a half-moon, and pinch the edges firmly together to seal. Brush the tops with egg white, and dust with caster sugar. Make 2 small slits in the top of each turnover. Bake for 15 minutes, then reduce the temperature to 190°C/375°F/Gas mark 5 and bake for a further 10 minutes. Serve warm.
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