Quince and Apple Turnovers

These little pastry turnovers are slightly bitter in flavour and are especially good when served, either warm or cold, with whipped cream. They are also ideal for picnics.

8 oz. flour -½ teaspoon salt

3 oz. plus

1 teaspoon butter

3 oz. vegetable fat

3 tablespoons iced water

1 egg, lightly beaten with

2 teaspoons sugar

12 oz. cooking apples, weighed after peeling, coring and slicing

1 small quince, peeled, cored and thinly sliced

1 tablespoon butter

1 tablespoon apricot jam

1 tablespoon currants { teaspoon ground cloves

2 oz. soft brown sugar

Sift die flour and salt into a large mixing bowl. Add the 3 ounces of butter and the vegetable fat and cut them into small pieces with a table knife. Add the water and mix quickly to a dough, which should be lumpy.

On a lightly floured surface, roll out the dough into an oblong shape. Fold it in three and turn it so that the open edges are facing you. Roll out again into an oblong shape, fold it in three and turn as before. Repeat the rolling and folding once more. Wrap the dough in grease- proof or waxed paper and place it in the refrigerator to chill for 15 minutes.

Meanwhile, make the filling. Place the apples and quince in a medium-sized saucepan. Pour over just enough water to cover them. Set the pan over moderate heat and bring the liquid to the boil. Add the butter, jam, currants, cloves and sugar, and stir until the sugar has dissolved. Reduce the heat to low and simmer the mixture for 20 to 30 minutes or until the fruit has reduced to a pulp. Add a little water if the mixture becomes too dry. Remove the pan from the heat and set aside to cool.

Preheat the oven to hot 425’F (Gas Mark 7, 220 C). With the remaining tea-spoon of butter, grease a medium-sized baking sheet. Set aside.

Remove the dough from the refriger-ator. If it looks streaky, roll it out into an oblong shape, on a lightly floured surface, and fold it in three once again.

Roll out the dough to a square about

½ inch thick. With a

5-inch square pastry cutter or a table knife, cut the dough INTO 10 squares. Discard the trimmings.

Place 2 teaspoons of the filling on one half of each dough square. With a pastry brush, moisten the edges of the dough squares with a little water. Fold each dough square to form a triangle and press the edges together to seal them.

Place the triangles on the baking sheet. Make a small hole in the centre of each turnover and brush them with the egg mixture. Place the baking sheet in the oven and bake for 20 to 30 minutes or until the pastry is puffed up and golden brown.

Remove the baking sheet from the oven and allow the turnovers to cool for minutes before serving. Alternatively, transfer the turnovers to a wire rack to cool completely before serving.

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