After making the cheat turnovers for our Bake Along, i made these more proper turnovers the next day..if not, Joyce and Zoe may kick me out from the group :D Initially i wanted to use the same pastry dough that i had used for my hand pies before, then i thought of trying another recipe out from the book which i just got not long ago. This dough meant to be flaky but i dont really find it as flaky as how i wanted it to be..like a shortcrust pastry. It is still nice anyway in terms of taste but one thing, i find it so difficult to manage the dough. The dough gets soft so easily and i feel like dumping the whole dough away! Quite frustrating actually as it took up so much more time to complete the shaping and everything because i had to keep chilling the dough again and again. I dont think i will be using this recipe again in future..but i will still list the recipe down..perhaps some of you have better hands than mine and works better in colder countries. By the way, the blackberry filling is nice too, sweet..not sour.
Recipe ( from The Williams-Sonoma Baking Book )
200gm all purpose /plain flour
125gm unsalted butter, cut into small cubes
3tbsp ice water, plus more if needed
In the bowl of a food processor, combine the flour, sugar, salt and pulse to blend. Add the butter and pulse 5 or 6 times until the mixture is the texture of coarse meal with butter pieces no larger than small peas. Add the 3 tbsps water thru the feed tube, pulsing once after each addition and adding just enough to make a crumbly dough, it will not hold together on its own but will when gathered into a ball with your hands. If the dough is dry, mix in more water 1 tbsp at a time. ( i put in 4 tbsp altogether).
Transfer the dough to a work surface, flatten into a disk and roll it out. You can choose to use it right away but i cant, the dough is quite soft so i put it in the fridge for about 30 mins. I used a drinking glass to cut out the dough into rounds.
2 cups blackberries ( i hv used frozen ones )
2 tbsp cornstarch
3 tbsp sugar
pinch of salt
egg wash for surface ( optional )
In a bowl, toss the blackberries, cornstarch, sugar and salt. (As i've have used frozen berries, there were a lot of water and juices drawing out from the berries after some time, so i seived out the liquid ). Divide the blackberries evenly among the dough rounds and then fold the dough over the filling to form the shape. Press the edges to seal and apply egg wash. Refrigerate the turnovers on the baking sheet until the dough is firm, about 20-30 minutes.
Meanwhile, place an oven rack in the lower third of the oven and preheat to 190C. Bake until golden brown about 40 minutes, transfer the baking sheet to a wire rack to cool slightly. Serve warm.
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