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Makes 4 Cakes, Bread and Pastries
Preheat the oven to 220C/ 200C F/Gas 7 and line two or three large baking trays with baking paper. Roll the pastry into a 23x38cm rectangle on a floured surface and cut out four large squares of pastry – they don’t need to be perfectly even. Divide the filling among the squares, placing it over one half of each square. Brush a little egg over the edges of the pastry, then seal the pockets by bringing the edges together to create triangles. Crimp witha fork to lock in the filling.
Transfer to the prepared trays, at least 5cm apart, brush with a little more egg and scatter some extra dried rosemary over. Bake in the oven for around 20 minutes until golden brown.
Leave to cool slightly on a wire rack before serving. The turnovers will keep well in the fridge in an airtight container for up to 2 days.
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