Thursday, 14 March 2013

Rhubarb, Apple and Orange Turnovers

I have managed to get a couple of bundles of rhubarb at a very reduced price so come Saturday I am going to make a batch of these little morsels  Its worth making a couple of batches of these and storing them in the freezer to drag out and cook when you have an unexpected guest arrives.  Alternatively if you keep frozen puff pastry in the freezer you can make these from scratch to serve on the day.


7oz/200g of Bramley apples (or 1 medium Bramley apple) peeled cored and cut into chunks
12oz/350g rhubarb cut into 1 inch pieces
2oz caster sugar plus 1 teaspoon for sprinkling
zest and juice of 1/2 a small Orange or clementine or mandarin
1 package/375g  of ready made rolled puff pastry
Little plain flour for rolling out
1 egg beaten


  1. Preheat your oven to 180 degrees C/350degrees F/ Gas Mark 4.
  2. Put the apple and the rhubarb into a baking dish with the sugar and the orange juice and zest.  Give it a good stir and bake for about 30 minutes or until soft, stirring half way through.  Strain off the juice into a jug and leave the remaining fruit to cool.   Turn the oven up to 220 degrees C/425 degrees F/Gas Mark 7.
  3. On a floured surface roll out the pastry to make a slightly larger square - about 15 inches (37.5cm).  Using a saucer as a template cut out 5 circles about 6 inches (15cm) diameter.  Then stack the trimmed pastry and roll out and cut another circle of the same size. { I have a mould into which I then put the pastry circle into which when the filling is popped in you then draw together and it seals and crimps the pastry edges.}
  4. Spoon the fruit into one half of each circle and brush the edges with beaten egg.  Fold over the pastry and press firmly together to seal.  Brush with beaten egg and snip the pastry tops to let the steam out.  Sprinkle with a teaspoon of caster sugar and bake on a baking sheet for 20 to 25 minutes or until golden brown (sometimes takes longer sometimes shorter depending on your own individual oven).
  5. Serve with home made vanilla ice cream (or ginger ice cream) with a little of the reserved juice.  
  6. If there is still some juice left after making these pop into a tumbler and add some lemonade to make a refreshing drink.
 Eat and enjoy



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