Brimham Rocks Bilberry turnovers
Bilberries grow wild on Brimham Moor and we sell the locally made bilberry jam in our shop. The jam is great on scones and tastes delicious in contrast to the sweet pastry of this recipe. The turnovers can be enjoyed on their own with a cup of tea or with custard as a warming winter pud.
- 250g (8oz) plain flour
- 125g (4oz) margarine
- 1tbsp caster sugar
- 4tbsp cold water
- Jar of bilberry jam or preserve
- 1 egg (beaten into an egg wash)
- Raw demerara sugar
- Sift flour into a large bowl and stir in the sugar. Rub in margarine lightly until mixture resembles fine breadcrumbs.
- Bind with the water, adding small amounts first and more if needed. Knead lightly on a floured board until smooth. Wrap with cling film and chill for at least 30 minutes.
- Roll pastry out to about 5mm thick and cut out into circles using a large biscuit cutter or a drinking glass.
- Place a dollop of jam in the centre of each pastry circle.
- Fold dough in half and crimp the edge by pressing down with a pointy object such as a kebab skewer or meat thermometer.
- Brush dough with egg wash and place a cut-out of a flower or other design on top. Apply a second coat of egg wash and a sprinkling of raw sugar.
- Place on greased baking tray or on parchment paper. Bake at 200C for approx 20 minutes or until golden brown.
- Allow to cool on a wire rack.