Jam turnovers

Ingredients

• 8 ounces / 225 grams smooth jam of your choice
• 2 cups / 280 grams plain flour (not self-raising)
• 7 ounces / 200 grams unsalted butter (cubed)
• 1/2 teaspoon salt (omit if using salted butter)
• 3 tablespoons / 40 grams caster sugar
• 4 to 6 tablespoons ice cold water
• 1 small egg (for egg-wash)

Instructions

1. 1

   Place the flour, salt (if using) and sugar into a large mixing bowl and add the cubed butter.

2. 2

   Using your fingertips, rub the butter into the flour until the butter has all been incorporated and the mixture resembles breadcrumbs.

3. 3

   Add most of the water and mix with a spatula until the mixture starts to come together in a shaggy ball. Add the remaining water only if the mixture seems too dry.

4. 4

   Tip the mixture out onto your work surface and gently press it together until it forms a soft disk. Do not knead or overwork the dough. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.

5. 5

   Preheat the oven to 190°C / 375°F

6. 6

   Cut the dough in half and roll it out to one-eighth inch thickness. Using a 3" cutter, cut the dough into circles.

7. 7

   Place a scant half teaspoon of your preferred jam onto each circle.

8. 8

   Fold the dough over the jam and use a fork to seal the edges.

9. 9

   Place the turnovers on a baking tray lined with baking parchment, prick them with a fork and brush with lightly beaten egg.

10. 10

    Bake for 15 - 17 minutes or until the turnovers are golden brown.

11. 11

    Remove the tray from the oven and allow the turnovers to cool. If any jam has leaked you can move the turnovers away from the jam once they are cool enough to handle, to prevent them sticking. Do take care not to burn yourself - the jam will be hot and sticky.

12. 12

    Let the turnovers cool completely before eating.