Jam turnovers

Rough-puff pastry, crisp yet light in texture, is perfect for Jam turnovers. If the dough seems very sticky and difficult to handle, make sure that your hands, rolling pin and board are well floured.


makes approx. 12 turnovers.
225 g (1/2 lb) flour
1/4 tsp spoon salt
150 g (5 oz) butter
25 g (1 oz) lard
150 ml (1/4 pint) cold water

for the filling:

Approx. 225 g (1/2 lb) red fruit or apricot jam

to finish:

Caster sugar


1. Sift the flour and salt into a mixing bowl. Add the butter and lard in walnut-sized pieces, then add the water.

2. Press the dough gently together with floured hands, then roll out on a well-floured board into a long thin oblong shape with a floured rolling-pin, keeping the edges as straight as possible with a palette knife. Fold this oblong strip into three with the open edge facing you.

3. Turn the dough a quarter turn clockwise, and roll out to an oblong shape again. Repeat this folding and rolling process three times more, turning the dough a quarter turn each time it is folded.

4. Fold into three, wrap in polythene or foil and chill in the refrigerator for 30 minutes.

5. Roll out the chilled dough very thinly into a square shape. Cut into 12 x 10 cm (4 in) squares. Put 2 tsp jam in one corner of each square of dough, leaving a margin.

6. Dampen the edges with water. Fold the dough over the jam to form a triangular shape and press the edges together to seal. Brush with a little milk and dredge with caster sugar.

7. Place on a greased baking sheet. Bake in the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) for 20 minutes or until the pastry is puffed and golden-brown.

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Cookies (creaming method)
posted by by Saifa Yasmin Miah @ 02:02PM, 2/15/11
What you need:
6 oz butter
4 oz caster sugar
8 oz self-raising flour
4 oz chocolate chips
What you do:

Preheat the oven to 180oC, gas mark 4. Grease 2 baking sheets.

Cream the butter and sugar together until light and fluffy. Using an electric whisk is quickest.

Sieve the flour into the bowl and fold it in, using a metal spoon to ‘cut’, lift and fold the mixture.

Fold in the chocolate chips.

Roll the dough into small balls and place on the greased baking sheets. Flatten them slightly and leave room between for them to spread out.

Cook for about 15 minutes until lightly browned. Leave to cool and firm up on a cooling rack
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