Fresh Strawberry Turnovers

Hello!

So Summer is over (although I don't think it really began in the UK), and it feels like we may have already skipped the majority of Autumn and gone straight to Winter. However, some Summer berries are still trying their hardest to last in this nippy weather, and strawberries are one of them.

These turnovers are GORGEOUS. I love them. We had a million strawberries in the fridge, that I probably wasn't going to eat before they past edibility. I also had like no time to actually bake anything complex or long, and so I needed something quick, simple and reasonably healthy to squeeze in to my free Sunday morning. I used the recipe from Gringalicious, you totally need to go and check out their recipes and hints and tips, they're amazing!



Makes 15-20 turnovers
Takes 1 hour

Ingredients
Strawberry Filling
1 1/2 cups fresh strawberries, diced
1/2 cup sugar
1/2 cup water
2 tbsp cornstarch

Pastry
1 tbsp. sugar
1/2 tsp salt
1 1/2 cups plain flour
1/3 cup butter, cubed
3 tbsp lard* 
1/4 cup ice cold water 

Icing**
2 tbsp milk
2/3 cup icing sugar
1 tsp vanilla extract
Pinch of salt

*I didn't have any lard available, so I just used 1/2 cup of butter instead of 1/2 and it works just fine!
**Alternatively, just dust with icing sugar!

Method
Combine strawberries, sugar, and 1/4 cup of water in a sauce pan and bring to a boil over medium heat.
Cook for 6 to 8 minutes or until the berries have softened and broken down, stirring occasionally.
Whisk cornstarch and 1/4 cup of water together in a small bowl and add to the mix.
Reduce heat to low and simmer until thickened.
Remove from heat and cool.
Preheat oven to 180 C and line a baking tray with parchment.
Combine flour, sugar, and salt in a large bowl and mix well. Rub in the butter (and lard) until the mixture is fine and crumbly.
Slowly add the ice water and mix until a dough forms.
Roll out on to a lightly floured surface to about 1/8 inch thick.
Cut into 4 - 5 inch squares (or any size and shape you would like.)
Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush the edge with water.
Fold the opposite corner over the filling and press down to seal.
Poke holes with a knife to vent and place the turnovers on your prepared tray and bake for 12 - 16 minutes or until the edges are golden brown.
Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving (or simply dust with icing sugar once cool).

And there you have it!

How simple was that? And super yummy!

Happy baking,

Charley x 

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