How to make Summer Berries Turnovers

You will need:

375g Puff pastry

400g Berries (125g Strawberries, 125g Blackcurrants, 50g Blueberries, 100g Redcurrants)

50g Demerara Sugar

1tbsp Cornflour

1 tbsp Lemon juice

1 Egg

1tbsp Demerara Sugar

Method:

1. In a saucepan over a low heat; add the berries and 50g Demerara sugar and mix well. Then add the cornflour and lemon juice and stir. Cook over a low heat for about 10 mins until the sauce has thickened up.

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

3. Then add a spoon of fruit mix into the middle of each of the squares, then using the beaten egg, brush all around the sides and fold over diagonally.

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

5. Then using the remaining egg, brush over the tops of the turnovers, and sprinkle 1tbsp of demerara sugar over the tops.

6. 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.