CIDER APPLE TURNOVERS WITH ROSEMARY
A warming bonfire night snack, easy and delicious and full of autumn flavour
2 tsp finely chopped rosemary
320g puff pastry (ready rolled)
3 tbsp dry cider
2 star anise
1 cinnamon stick 4 apples cored, peeled and diced
50g mixed fruit
2 tsp mixed spice
3 tbsp golden sugar 2 tbsp milk
(prep: 20 minutes) Pre-heat the oven to 180C.
Put the apple in a saucepan and add the rosemary, two tablespoons of sugar, cider, star anise, cinnamon and mixed spice. Heat gently for five minutes until the apples are tender.
Put the saucepan to one side to cool, take out the cinnamon and star anise, then add the mixed fruit.
Cut the pastry into four-eight squares (depending on size preference). Place on a non-stick baking tray. Brush the edges with milk and fill each square with the spiced fruit, being careful not to overfill.
Fold the pastry over and seal the edges using a fork. With a sharp knife make little holes in the middle of the turnover then glaze with the rest of the milk and sprinkle the remaining sugar over the tops.
Bake for 20-25 minutes. Serve warm with custard or cream.
Recipe by Tina Richardson, Stanstead Abbotts author of A Cook’s Guide to Herbs