Apple turnovers

Apple Turnovers for Lammas/the start of the harvest

Yield: 8–12 turnovers

Prep Time: 45 minutes (plus chilling)

Cook Time: 20–40 minutes

Total Time: ~1.5–2 hours

Lammas, celebrated on August 1st, marks the first harvest festival in the traditional pagan calendar. It’s a time to give thanks for the grain and fruit ripening in the fields and orchards. In centuries past, communities would bake bread from the first wheat harvest and bring it to church or share it in feasts. Apple baking, too, is tied to this season—an early taste of autumn’s bounty. I was very lucky today as someone harvested their cooking apple tree and had huge bags of them for just £1. Then my neighbour gave me some lard and butter as she was going to make pastry (don't worry I will make sure she gets a few as thanks!).

These apple turnovers, made with a rich, flaky pastry and a warmly spiced apple filling, are perfect for celebrating the abundance of late summer. Enjoy them fresh from the oven, and perhaps take a moment to appreciate the fruits of your own labor—whatever form that may take.

Ingredients

For the Pastry

250g unsalted butter, cold and cubed

250g lard (or vegetable shortening), cold and cubed

1kg plain flour

Cold water, as needed

For the Apple Filling

800g cooking apples (peeled, cored, and chopped into small pieces)

50g salted butter

200g light brown sugar

100ml water

1 tsp ground cinnamon (optional)

1 tbsp cornflour

100ml water (for cornflour slurry)

To Finish

1 egg, beaten (for egg wash)

Granulated or demerara sugar, for sprinkling

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Method

1. Make the Pastry

1. In a food processor, combine the flour, butter, and lard. Pulse until the mixture resembles breadcrumbs.

2. Add cold water, a little at a time, until the dough just comes together. Avoid overmixing.

3. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

2. Prepare the Apple Filling

1. In a large saucepan, combine the apples, salted butter, brown sugar, 100ml water, and cinnamon (if using).

2. Simmer over medium heat for 10 minutes, or until the apples begin to soften.

3. In a small bowl, mix the cornflour with 100ml water to form a slurry. Stir this into the apple mixture.

4. Continue to cook until the filling thickens. Remove from heat and let cool completely.

3. Assemble the Turnovers

1. Preheat the oven to 180°C (fan) and line 2–3 baking trays with parchment paper.

2. Roll out the chilled pastry on a floured surface to about 4–5mm thickness.

3. Cut into 8–12 rough rectangles.

4. Place a spoonful of the cooled apple filling on one half of each rectangle. Fold over the other half to enclose the filling.

5. Press the edges firmly with a fork to seal.

4. Bake

1. Transfer the turnovers to the prepared trays. Brush the tops with beaten egg, sprinkle with sugar, and prick each one once or twice with a fork to allow steam to escape.

2. Bake for 20–40 minutes, or until golden brown and crisp (baking time will vary depending on the size of your turnovers).

3. Cool slightly before serving.

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Serving Suggestions

These turnovers are best enjoyed warm, on their own or with a dollop of cream, custard, or a scoop of vanilla ice cream.