Traitors' turnover
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 40
- Dietary
- Pregnancy-friendlyVegetarian
Make these sweet and savoury turnovers as devilish as you dare. Who can eat them without revealing their feisty filling?
Ingredients
For the miso caramel apple filling
- knob butter
- 2 apples, peeled cored and cut into 1cm cubes
- 150g/5½oz dulce de leche
- 1 tsp miso
For the veggie sausage filling
- 150g/5½oz veggie sausages (half a pack)
- 1–3 tsp gochujang (to taste)
- 1 tsp honey
- ¼ tsp dried chilli flakes (or to taste)
For the turnovers
- 2 x 320g ready-rolled puff pastry sheet
- 1 free-range egg, beaten
- black sesame seeds
Method
Line two large baking trays with baking paper.
To make the apple filling, in a small pan over a medium heat add the knob of butter. Once melted, stir in the apple cubes and gently fry for 3–4 minutes, or until slightly softened. Once cooked, remove from the heat and allow to cool fully.
In a bowl, whisk together the dulce de leche and miso. Once fully combined add the cooled apples and gently mix together. Put in the fridge to cool completely.
To make the sausage filling, slit the sausages lengthways and peel off their skins. Put the sausage meat in a bowl with the gochujang, honey and chilli flakes (if using). Mix well until thoroughly combined. Store in the fridge until you're ready to make the turnovers.
Unroll one sheet of pastry but leave it on its paper. Use a rolling pin to roll it just a tiny bit longer into a 24x36cm/9½x14in rectangle.
Use a ruler and a sharp knife to mark 3 notches 8cm/3in apart along both short sides of the pastry. Use the notches as a guide to slice the pastry into 3 long strips (each about 8x36cm/3¼x14in).
Brush a line of beaten egg along one long side and both short sides of each pastry strip. This will help the pastry stick together when you fold it over later.
Use a teaspoon to place 7 small dollops of the sausage filling down the length of each strip, about 2cm/¾in in from the edge and 2cm/1in apart. Brush a little beaten egg between the blobs of filling.
To mark where you will cut between the turnovers, make a small notch in the middle of the space between each blob of filling (do this on the edge of one of the long sides so you will still be able to see it when the pastry is folder over).
Fold the pastry over the blobs of filling so they are completely covered, but your notches are still visible.
Use a fork to crimp and seal both ends together, then crimp down the long edge, leaving the cutting notches you made earlier visible. Be careful to keep the sealed edges free from any filling, which may cause them to pop open in the oven and reveal their true nature.
Use a sharp knife to cut between the turnovers, then crimp the open edges with a fork. You should have 21 sausage turnovers. Transfer the turnovers to the lined baking tray and place in the fridge to chill while you repeat the process with the miso apple filling.
To make the apple turnovers, unroll the second sheet of pastry and repeat steps 5–12 using the apple filling. Chill the apple turnovers in the fridge for 30 minutes before baking.
Preheat the oven to 200C/180C Fan/Gas 6.
Brush the turnovers all over with beaten egg and sprinkle with black sesame seeds.
Bake for 20–25 minutes until golden-brown all over.
Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a cooling rack. Serve warm or cold.
