Specials Board: Apple Turnovers

Apple Turnover and Vegan Mofo Day 23

Today, is an easy recipe after yesterday's fiddly one! A while back, if you remember I managed to pick some apples form the community orchard where my parents live. I had two varieties; Ribston Pippin and Lord Derby. The Ribston Pippin I ate as they were or in my Creamy Apple Smoothie or Apple and Ginger Revitiliser, but I was left with 5 Lord Derby's, which are a cooking apple.

I needed to do something with them fast as they had just been sitting in my fruit bowl for a couple of weeks (or longer) and I had not got round to cooking with them. As I was short on time I thought I'd make up a recipe as I went along. Nothing new there then!

Before I knew it I had peeled all 5 apples and I was mixing them with sugar, flour and cinnamon, in the hope that an apple pie filing would be made if I cooked it! I didn't yet know how, as I really couldn't be bothered to make pastry. Then I remembered I already had some puff pastry in my fridge that was fast approaching its use by date, so Apple Turnovers it was. One problem, I had far too much apple mixture left over. Watch this space to see what I did with it!

Ingredients (makes 6 Turnovers)

300g Apple, peeled & cored weight
(about 5 apples), chopped
75g  and 1 Tsp Sugar
15g Plain flour
½ Tsp Cinnamon
1 Ready rolled puff pastry sheet
(Jus Roll is vegan)
A little soy milk

Method

Mix the peeled, cored and chopped apple with the 75g of sugar, flour and cinnamon, so that all the apple is coated with the mixture.

Cut the puff pastry sheet into 6 squares and brush a little soy milk round the edges of each square.

Place a teaspoon of the apple mixture into the middle of each square and fold one corner over to the diagonally opposite corner to encase the filling.

Seal the edges by using a fork along the two edges that meet. Pierce the top of the triangle with the fork to make steam holes.

Brush soy milk over the top of each triangle and sprinkle with the remaining teaspoon of sugar.

Bake in in a moderate oven for 15 minutes or until the pastry is golden brown.

Place the remaining mixture in a saucepan with 100ml cold water and bring to a simmer. Continue to simmer for 10 minutes or until the apples are cooked. You should have a syrupy mixture that the apples are sitting in. If this gets too thick add a little more water. Leave to cool and transfer to a container and put in the fridge. I'll post my leftover apple recipe soon, or alternatively bag and pop in the freezer ready to make more turnovers.