Cherry turnovers

Name: Cherry turnovers
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Ingredients: 125–150 ml/4–5 fl oz/½–⅔ cup ice-cold water; 30 ml/2 tbsp double (heavy) cream; 2 tsp caster (superfine) sugar, plus 1 tbsp for sprinkling; 1 tsp fine sea salt; 275 g/9¾ oz/2 cups plain (all-purpose) flour, plus extra for dusting; 175 g/6 oz/¾ cup butter, chilled and diced; 1½ tsp cornflour (cornstarch), mixed with 1 tbsp water to make a paste; 1½ tsp cornflour (cornstarch), mixed with 1 tbsp water to make a paste; 1½ tsp cornflour (cornstarch), mixed with 1 tbsp water to make a paste; 1½ tsp cornflour (cornstarch), mixed with 1 tbsp water to make a paste; 3 tbsp caster (superfine) sugar; ½ tsp almond essence (optional); 300 g/10½ oz pitted cherries, fresh or frozen (defrosted if frozen), roughly chopped; 40 g/1½ oz butter

Preparation info

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

Golden, flaky and simply irresistible, enjoy these fruity turnovers while still warm with a dusting of icing sugar, or leave to cool and you have portable mini cherry pies to enjoy any time of the day.

You can freeze the assembled turnovers before baking and when ready to cook, brush with the cream and sprinkle with sugar, adding a further 5 minutes to your cooking time.

Ingredients

Pie
Vegetarian

Ingredients

Method