Fruit Turnovers - cooking recipe

Ingredients

190 ml apple juice
2-3 tbsp caster sugar
100 g mixed berries
2 None peaches, peeled, stoned and cut into small pieces
zest None of 1 lemon
1 tbsp cornflour, mixed with 2 tbsp water to make a paste
None None flour, for dusting
500 g packet readymade dessert shortcrust pastry
1 None egg, beaten
None None coarse sugar, for sprinkling

Preparation

Place the apple juice, sugar, fruit and lemon peel in a medium saucepan in medium-high heat. Bring to a boil. Reduce the heat to low; add the cornstarch paste. Heat, stirring, for a further 1-2 mins until thickened. Remove from the heat and cool to room temperature.
Preheat the oven to 400\u00b0F. On a lightly floured surface, roll out the pastry to 1/8 inch-thickness. Using a large cookie cutter or small bowl as a template, cut out twelve 6-inch circles. Re-roll the trimmings as necessary.
Place 3 tbsp of the filling in the center of each circle. Brush the edges with the beaten egg. Fold in half and crimp the edges with a fork to seal. Place on a baking sheet lined with parchment paper. Brush the pies with the remaining egg. Sprinkle with the coarse sugar.
Bake for 20 mins or until golden brown.