CRANBERRY, ORANGE & CAMEMBERT TURNOVERS

As well as being a welcome breakfast treat, a smaller version of these would make the perfect addition to an hors d’oeuvre platter. Omit the sprinkling of sugar on top to keep them more on the savoury side. These can be assembled, frozen on a sheet pan and transferred to resealable plastic bags to store for one month. Bake from frozen with the same baking time and temperature.

PASTRY

2 3⁄4 cups (675 mL) all-purpose flour, plus extra for dusting

2 tbsp (30 mL) granulated sugar, plus extra for tops

1 tsp (5 mL) salt

1 cup (250 mL) unsalted butter, cold, cut into

1–inch (2.5-cm) pieces

1⁄2 cup (125 mL) ice cold water

1 tsp (5 mL) vinegar

FILLING

1 1⁄2 cups (375 mL) fresh or frozen cranberries

1⁄2 cup (125 mL) dried cranberries

3⁄4 cup (175 mL) granulated sugar

1⁄4 tsp (1 mL) cinnamon

1⁄2 cup (125 mL) water

Grated rind of 1 orange (optional)

2 oranges

1 Camembert round (170 g)

EGG WASH

1 egg, beaten well

1 For the pastry, combine flour, sugar, salt and butter in the bowl of a food processor; pulse until butter is the size of chickpeas. With the machine turned off, add the cold water and vinegar.

Pulse until dough just comes together. Turn out onto a lightly floured surface and pat out into a rectangular shape, about 1 inch (2.5 cm) thick. Wrap in plastic wrap and refrigerate for 1 hour or up to 3 days or freeze for up to 1 month.

2 For the filling, in a medium saucepan place fresh and dried cranberries, sugar, cinnamon and water. Finely grate the rind of 1 orange (if using) and add to saucepan; bring to a boil. Turn heat to low and simmer for 10 minutes. Remove from the heat and let cool 20 minutes.

3 Meanwhile, using a sharp knife, slice top and bottom from 2 oranges then slice off remaining peel including the pith. Carefully cut segments from orange leaving behind membrane; cut into chunks and add to cooled sauce. Cover and refrigerate for at least 1 hour or up to 1 week (mixture will thicken as it cools).

4 To assemble; preheat oven to 400 F (200 C). Line a baking sheet with parchment; set aside.

5 Cut Camembert into 4 equal wedges. Cut 3 of the wedges into quarters, yielding 12 equal pieces (reserve remaining wedge for another use). Set aside.

6 On a lightly floured surface, roll the cold dough into a 15 x 20-inch (38 x 50-cm) rectangle. Cut into 12 equal squares. Place a heaping tbsp (15 mL-plus) of filling in the centre of each square and top with a wedge of cheese. Lightly brush edges with egg wash.

Fold the squares into triangles by bringing 2 corners together, stretching the dough slightly over filling if necessary. Pinch the edges together firmly to create a seal. Crimp edges with a fork. Place on prepared baking sheet, brush with egg wash and sprinkle with sugar.

7 Bake on centre rack for 20 to 25 minutes or until golden brown. Let cool for at least 10 minutes before serving. Serve warm or at room temperature. Can be stored in an airtight container for 3 days.

Makes 12 pieces

IF YOU WANT AN EXTRA ORANGE KICK, ADD THE GRATED RIND OF ONE ORANGE.