How to make Raspberry Turnovers

You will need:

500g Puff pastry

200g Raspberries

2tbsp Brown Sugar

1tsp Cornflour

1 Egg (Beaten)

Brown Sugar for sprinkling

Method:

1. In a saucepan over a low heat; add half the raspberries and cornflour and mix well.

2. Then add the sugar and mix, cook over a low heat for 2 to 3 mins until the raspberries have soften. Pop to one side to cool.

3. Roll out the puff pastry over a lightly floured surface. Then cut into 6 squares.

4. Mix in the remaining raspberries to the raspberry sauce then spoon the mix into the middle of each of the squares

5. Using the beaten egg, brush all around the sides and fold over diagonally.

6. Using a fork press around the edges, this will ensure the sides are sealed and will make a nice decorative edge.

7. Then carefully put a small hole in the top of the turnover, this will make sure the steam can escape and the turnover won't explode in the oven.

8. Then using the remaining egg, brush over the tops of the turnovers, and sprinkle brown sugar over the tops.

9. Then in a pre-heated oven at Gas mark 5, 190 C or 170 degree fan assisted, bake for 20 to 25 mins or until golden.