Fruit and custard turnovers

Equipment

• 1 oven trays
• 1 foil
• 1 whisk
• 1 plastic container
• 1 fork
• 1 wire rack

Instructions

1. Preheat oven to 200°C and line 1-2 oven trays with foil, place to one side.
2. To make the custard, scald 2 cups of milk by bringing it to just under boiling point and then set it aside for a moment.
3. Add eggs, cornflour and sugar together and whisk until smooth and thickened.
4. Pour egg mixture into hot milk and whisk until smooth.
5. Place back on the heat and keep whisking while bringing to the boil.
6. Once boiling and thickened, remove from heat and whisk in ½ cup cold milk.
7. When smooth, pour into plastic container and cool.
8. To make turnovers, place pastry sheets on the bench and cut in half and half again so you have four equal squares.
9. Place a tablespoon or more of custard in one corner (making sure to leave enough room to seal the edges) and put 1-2 pieces of fruit on top.
10. Brush around two edges with the egg wash then fold pastry over fruit to make a triangle shape.
11. Use a fork to seal edges, brush the tops with egg wash and sprinkle with a little sugar.
12. Place on prepared oven tray and put back in the fridge for 5 minutes – this will give you extra ‘puff’.
13. Bake in the oven for 20 minutes or until golden brown.
14. When ready, remove and cool on wire rack.