Jam, Date and Nut Turnovers with their crisp pastry and delightful filling are ideal to serve as a dessert or with tea or coffee.
6 oz. flour
½ teaspoon salt
4½ oz. plus
1 teaspoon butter
4 tablespoons iced water
4 oz. peach jam
2 oz. walnuts, chopped
2 oz. dates, stoned and chopped
1 tablespoon orange juice
Sift the flour and salt into a medium-sized mixing bowl. Add 4½ ounces of the butter and cut it into small pieces with a table knife. Pour in the iced water and mix quickly into a dough which should be lumpy.
On a floured surface, roll out the dough into an oblong shape. Fold it in three and turn it so that the open edges face you. Roll out again into an oblong shape and fold and turn as before. Repeat this once again to make three turns in all.
Put the dough in the refrigerator to chill for 15 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a large baking sheet with the remaining teaspoon of butter.
To make the filling, in a small saucepan, warm the jam over low heat for 3 to 5 minutes, or until it is slightly runny.
Add the walnuts, dates and orange juice and stir to blend with a wooden spoon. Remove the pan from the heat and set aside.
Remove the dough from the refrigerator. If it looks streaky, roll it out into an oblong, fold it into three and turn it so that the open edges face you. Roll out the dough into a large square. With a 4-inch pastry cutter, cut the dough into 12 circles.
Place a teaspoonful of the filling on one half of each circle and fold over the other half to make a semi-circle. Damp the edges with water and press down firmly to seal.
Place the turnovers on the prepared baking sheet and, with a fork, prick each turnover two or three times.
Place the baking sheet in the oven and bake the turnovers for 30 minutes, or until they are golden brown.
Remove the baking sheet from the oven.
Serve the turnovers warm or cold.