Blueberry Turnover

[Ingredients]

• 1 sheet thawed frozen puff pastry

• 250g blueberries

• 45g sugar

• 1/2tsp grated lemon zest

• 1tbsp + 2tsp lemon juice

• 1/8tsp ground cinnamon (optional)

• 1 lightly beaten large egg

• 1tbsp orange juice

[Steps]

1. Preheat oven 180degC. Line a baking sheet with parchment paper.

2. Place pastry on a clean worktop. Using a rolling pin, roll the pastry into a square that is 3mm thick.

3. Cut pastry into 9 equal squares. Place squares on prepared baking tray and set aside.

4. Combine blueberries, sugar, lemon zest, 2tsp lemon juice and cinnamon together. Divide mixture equally in the centre of each square.

5. Brush the edges with beten egg. Fold the squares on diagonal (forming a triangle) to enclose the filling. Press the edge with a fork to seal the filling.

6. Bake for 15mins, until golden brown. Transfer to cooling rack and allow to cool completely.

7. Glaze. Whisk icing sugar, orange juice and 1tbsp lemon juice together. Drizzle glaze over cooled turnovers and serve.

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