Blackberry Apricot Turnovers Recipe

Ingredients:

• 3.5 oz blackberries 100g
• 6 apricots pitted and cubed
• 2 tablespoons sugar
• Pinch of ground vanilla or seeds from 1/2 a pod
• 1 tablespoon butter
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• 9.7 oz puff pastry cut into six equal squares, 275g

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat a large nonstick frying pan over high heat. Put the apricots into the pan and cook for one minute.
3. Add sugar and vanilla. Cook until sugar is dissolved and apricots start falling apart. Add butter and continue cooking for another minute.
4. Turn down the heat to medium. Add the dissolved cornstarch into the pan and mix in very well. Cook the filling until it has thickened, stirring often.
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