Try our yummy ‘OrchardWorld Apple Turnover’ recipe, using the nostalgic Cox apple, giving the perfect balance of sweet/acidic flavours to really tantalise your tastebuds. You will not be left disappointed! A perfect recipe to involve the children, send us pictures of your creation.
SERVES 6 | COOK 25 Minutes | PREP 25 Minutes (Pastry 1- 2 hours)
225g Plain flour
½ tsp Fine salt
150ml Ice cold water
3 x OrchardWorld Cox Apples - peeled, cored and sliced
2 tbsp OrchardWorld Lemon - juiced
100g Brown sugar
½ tsp Corn flour
2 tbsp Butter
¼ tsp Mixed spice
1 tsp Vanilla extract
1 Large egg, lightly beaten
2 tbsp Icing sugar
1 Litre of water
1. Sift the flour and salt into a large mixing bowl, then put the bowl in the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice layers of pastry.)
2. Meanwhile, cut the butter into small cubes.
3. Stir the butter into the bowl until each piece is well coated with flour.
4. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
5. Gather the dough in the bowl using one hand, then turn it onto the work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill the dough in the fridge for 15 minutes.
6. Chill the finished pastry for an hour, or ideally overnight, before using.
1. Combine the juice of the lemon and 1 litre of water in a large bowl. Place the sliced apples in the water to keep them from browning.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Melt butter over medium heat. Drain water from apples and place them into the melted butter. Stir for about 2 minutes. Add brown sugar, and mixed spice, stirring, for 2 more minutes. Stir together corn flour and 1 tablespoon water. Pour into the mixture and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
4. Sprinkle some flour onto a clean surface and roll out your homemade pastry into 6 squares. Spoon apples onto the centre of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
5. In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
6. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.
7. Once cooled sprinkle icing sugar over the top