2 tbsp (30 ml) raspberry jam
1 level tbsp (15 ml) caster sugar (superfine granulated)
1 level tbsp (15 ml) caster sugar (superfine granulated)
for the short crust pastry
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/3 cup 65 g (2 1/2 oz) margarine (or half butter, half lard)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/3 cup 65 g (2 1/2 oz) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface to a thickness of 3 mm (1/8 inch)
5. Cut out 8 rounds using a 10 cm (4 inch) cutter.
6. Place spoonfuls of jam in the centre of each pastry round.
7. Moisten the edges with water and fold the pastry over the filling. Press the edges well together and crimp or decorate with a fork.
8. Place the turnovers on a baking sheet, brush with water and dredge with the caster sugar.
9. Bake for about 20 minutes or until golden brown.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface to a thickness of 3 mm (1/8 inch)
5. Cut out 8 rounds using a 10 cm (4 inch) cutter.
6. Place spoonfuls of jam in the centre of each pastry round.
7. Moisten the edges with water and fold the pastry over the filling. Press the edges well together and crimp or decorate with a fork.
8. Place the turnovers on a baking sheet, brush with water and dredge with the caster sugar.
9. Bake for about 20 minutes or until golden brown.
serving amount
makes 8
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