Cherry Filled Turnovers

Although these are cherry filled, you can use apple or other fruit fillings.

For flaky pastry:
8oz SR Flour
pinch salt
8oz Hard Block Butter

Grate the butter straight from the fridge on large setting.
Put half the butter in bowl with the flour and salt, and rub in gently, ( you still want to see small pieces of butter).
Add a little cold water at a time until dough comes together.
Knead gently on floured surface until smooth, then wrap in cling film and place in fridge for at least an hour, put surplice butter in fridge as well.

Remove from fridge and roll out pastry into large rectangle, sprinkle some of the butter onto top  2/3rds of the pastry, fold bottom 3rd over middle, then top 3rd over middle.
Turn pastry 90 deg, and repeat.
Wrap in cling film and place in fridge again, for at least another hour, or overnight.

For Cherry Filling:
8oz Frozen Sweetened Cherries (defrosted)
1 cup water
1 cup sugar
1 tbsp Cornflour

Place cherries, sugar and water into saucepan, bring to boil, then simmer for 10 minutes.
Mix cornflour with a little water until it becomes runny.
Add a little at a time, of the cornflour mix into simmering cherry mix, stirring constantly, until thickens.
Allow to cool.

Take pastry out of fridge and roll out about a 1/4 onto floured surface, trying to keep it square or rectangle shaped.
Use pizza cutter to cut into roughly 4inch squares.
Place onto greased baking tray, add a small amount of cherry filling into middle of each square.
Dampen edges and fold over into triangles, seal gently, and brush with beaten egg.
Repeat as necessary with rest of pastry, you can use trimmings once more.
Bake in hot oven until risen and golden brown.

Dust with icing sugar, when cold, you can split the join slightly and pipe whipped cream in.

Enjoy!