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Paul’s Fruit Turnovers

Makes: 6

For the rough puff pastry

300g all purpose flour, plus extra for dusting

pinch of salt

50g butter, chilled and cut into cubes

6-8 tbsp water

120g butter, frozen

1 egg, beaten, to glaze

For the filling

410g can apricot halves, drained

15g caster sugar

½ tsp almond extract

2 tbsp cornflour

juice of 1 small lemon

24 raspberries

For the icing

100g icing sugar, sifted

juice of ½ – 1 small lemon

Step 1 – For the rough puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter until the mixture resembles breadcrumbs. Gradually add enough water to form a dough.

Step 2 – On a lightly floured surface, roll out the dough to a rectangle measuring 30cm x 12cm. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if you were folding a letter. Rotate the dough 90 degrees and roll it again into a 30cm x 12cm rectangle.

Step 3 – Grate the remaining frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if you were folding a letter. Rotate the dough 90 degrees. Wrap the dough in clingfilm and freeze for 15 minutes. Remove from the freezer and refrigerate for 15 minutes.

Step 4 – For the filling, cut the apricot halves into 4 pieces. Place the apricots in a frying pan with the sugar, almond extract, cornflour and lemon juice.

Step 5 – Cook over a medium heat for 10 minutes, stirring often, until relatively dry. Remove from the heat and spread out on a plate, to cool. Chill in the freezer for 10 mins.

Step 6 – Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured surface to a 25 x 37cm rectangle. Cut six, 12cm x 12cm squares out of the pastry.

Step 7 – Divide the apricot filling into 6 and place one quantity into the centre of each pastry square. Spread the filling out a little and dot 4 raspberries over each filling.

Step 8 – Brush the edge of one half of each square with some of the beaten egg, then fold over the other side and seal. Crimp the edges with a fork and pierce the top to allow air to escape.

Step 9 – Place on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until dark golden brown.

Step 10 – For the icing, mix the icing sugar with enough lemon juice to make a thick drizzle icing. Drizzle over the turnovers and leave to set.