Apple and blackberry turnovers

Method

1. In a large saucepan, place the chopped apples, blackberries, sugar, cinnamon and vanilla bean paste. Heat and simmer for 5-10 minutes until the apples become soft.

2. Remove from the heat and allow to cool.

3. Preheat the oven to 220°C (fan 200°C, gas mark 7).

4. Roll out two sheets of the puff pastry on to a lightly floured surface and quarter – forming four evenly sliced squares of pastry.

5. Spoon a few tablespoons of the fruit mixture into the centre of the square and then fold over to form a triangle.

6. Crimp the seals with a fork to help keep the shape when baking and reduce the filling spilling out.

7. With a knife create a few small vents in the top to allow the steam to be released.

8. Place on a baking tray lined with baking paper. Brush lightly with milk or beaten egg to glaze.

9. Bake in the oven for 10 minutes or until golden brown.

10. To serve, dust with icing sugar or a drizzle of custard.