Black currant and Mint turnovers

Monday 6 June 2011 | Posted by Kishi | desserts
  1. Place a heaped tbsp. of blackcurrant jam and some torn mint leaves on 10-15 cm squares of puff pastry or sugar dough
  2. Moisten the edges with milk, fold the pastry in half on the diagonal and press the edges together to seal
  3. Make a couple of small slits in the top with a knife then brush with milk and sprinkle with sugar if you fancy that.
  4. Bake at 220 c for 12-15 mins!
  5. Ps- don’t add too much jam, else it will escape and burn. Also if like me u don’t like blackcurrant jab go for one you love!
  6. If you don’t have puff pastry, what works well is the wonton skin or filo dough!
  7. Enjoy!
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