For a swiftly made treat, Sophie Grigson rustles up easy peasy hot pastry puffs filled with apples, walnuts and sweet Spanish membrillo
Apple, walnut and membrillo turnovers
Method
1. Pre-heat the oven to 220C/gas 7. Lightly butter two baking sheets.
2. Core and quarter the apples and cut into slices. As you do so, toss into a bowl with the orange juice.
3. Using a sharp knife, dipped in hot water, slice the membrillo thinly. Roll the pastry out thinly and cut out four 15cm circles.
4. Lay overlapping slices of apple on one half of each circle, leaving a border of 1cm all around the edge (you may not need all of the apple). Scatter the walnuts over the apple and top with slices of membrillo.
5. Brush the border around the filling with the egg and milk wash. Fold the bare semicircle of pastry over the filling and press the edges down sealing the filling in completely.
6. Lay the turnovers on the prepared baking trays and brush with the egg wash. Score decorative criss-cross lines on the upper surface with the tip of a knife, without cutting right through to the filling. Knock up the edges with the back of the knife and sprinkle lightly with caster sugar.
7. Bake for 10 minutes. Reduce the oven temperature to 180C/gas 4 and cook for a further 10 minutes until well-puffed up and golden brown. These are best served hot from the oven as the pastry will turn soggy if left for too long.
Cook: 20 min
Ingredients
2 crisp, good-flavoured eating apples, (Cox’s are ideal)0.5 orange, juice
400g Puff pastry
30g walnut pieces, lightly toasted
90g Membrillo (quince cheese)
1 egg yolk, beaten with 2 tsp milk
1 dash of caster sugar
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