Lemon and blueberry are one of the nicest combinations. These are quick and easy and oh-so-delicious!
INGREDIENTS:
- 125g fresh or frozen blueberries (1 1/4 cup)
- 1 heaped dessert spoon of wild blueberry jam (about 1/3 cup)
- 6 – 8 TBS good quality lemon curd
- 1 sheet of puff pastry
- 1 large free range egg yolk beaten with 1 TBS cream
To glaze:
- 65g icing sugar (1/2 cup)
- 1 TBS lemon juice
INSTRUCTIONS:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with baking paper. (Do not skip this step.)
- Stir the blueberries together with the blueberry jam.
- Unroll the puff pastry. Cut into 6 to 8 even squares (depending on the size of your sheet).
- Beat the egg yolk together with the cream. Brush the edges of each square with some of this.
- Place 1 TBS of lemon curd on one half of each pastry square. Top with about 2 TBS of the blueberry mixture. Fold the half without the filling over to cover the filling and press the edges sealed with the tines of a fork. Place onto the baking sheet leaving plenty of space between. Make a few steam vents in the top of each and brush the tops of the turnovers with the remaining egg wash.
- Bake for 15 to 20 minutes until well risen and golden. Scoop off onto a wire rack to cool completely.
- Whisk together the icing sugar and lemon juice until smooth. Drizzle decoratively over top of the turnovers. Allow to set before serving.
- Best served on the day.
