How to make Cherry turnover

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Roll out the pastry, and use to line a greased 20cm/8in pie dish, allowing the sides of the pastry to hang over the edge. Fill the lined dish with the cherries. Fold the edges of the dough over the filling, sealing them where they meet in the centre. Prick the pastry top with a fork.

• Bake in the oven for 30 minutes or until the pastry is lightly browned. Serve with cream.

Precautions

1. Quality Ingredients: Use fresh, high-quality cherries and pastry ingredients for the best flavor.

2. Proper Sealing: Ensure a tight seal when folding the turnovers to prevent filling leakage during baking.

3. Even Distribution: Spread the cherry filling evenly to ensure consistent flavor in each bite.

4. Pastry Thickness: Roll the pastry to a consistent thickness for even baking and a balanced texture.

5. Ventilation: Create small slits or vents on the turnovers to allow steam to escape, preventing sogginess.

6. Chill Pastry: Chill the pastry before assembling to maintain its structure during baking.

7. Baking Temperature: Follow recommended baking temperatures to achieve a golden-brown finish.

8. Glaze Application: Apply glaze evenly for a glossy finish, enhancing the visual appeal of your turnovers.

9. Cooling Time: Allow turnovers to cool slightly before serving to avoid burns and allow flavors to settle.

10. Storage: Store leftovers in an airtight container to maintain freshness, reheating if desired before serving.