Apple turnover

Cook diced apples with a little sugar until just tender and any excess juice has evaporated, then let the filling cool completely before spooning it onto the pastry. Seal the edges well and cut a small vent in the top.

Bake them in a preheated oven at 200 °C (180 °C fan) for about 20–25 minutes, until puffed and deep golden. Leave space between them so the pastry can crisp all round.

Keep baked turnovers in an airtight container at room temperature and eat within two days; refrigeration can make the pastry less crisp. Reheat at 180 °C for 5–10 minutes rather than microwaving, which softens the pastry.

Yes. Freeze unbaked turnovers on a tray until firm, then pack them airtight; bake from frozen at 200 °C (180 °C fan), allowing extra time and checking that the pastry is golden and the filling piping hot. You can also freeze baked turnovers, though they may be less crisp after thawing.

Serve it warm with custard, pouring cream or a scoop of vanilla ice cream. A little cinnamon in the apple filling is a classic pairing.

Yes: apple turnover has 307 kcal per 100 g, compared with 245 kcal in apple pie.

Puff pastry is common, giving a flaky, layered case; shortcrust pastry is another option for a sturdier, more crumbly turnover. Ready-rolled puff pastry makes shaping and sealing especially easy.