Cinnamon Apple Turnovers with Oat Pastry

Shopping list

• 200 g plain flour

  Sub
• 50 g rolled oats — finely ground

  Sub
• 2 tbsp caster sugar — plus extra for dusting

  Sub
• 100 g coconut oil — solid

  Sub
• 4 tbsp cold water

  Sub
• 3 piece eating apples — peeled, cored and diced

  Sub
• 1 tsp ground cinnamon

  Sub
• 1 tsp lemon juice

  Sub
• 2 tbsp unsweetened almond milk — for brushing

  Sub

Step by step

1. 1

   In a large bowl, combine the plain flour, ground oats and 2 tablespoons of caster sugar.

2. 2

   Rub in the solid coconut oil with your fingertips until the mixture resembles breadcrumbs.

3. 3

   Add the cold water, a tablespoon at a time, and bring the dough together into a ball. Wrap in cling film and chill for 30 minutes.

4. 4

   Meanwhile, place the diced apples, cinnamon and lemon juice in a small saucepan over medium heat. Cook for 5– 7 minutes, stirring occasionally, until the apples are soft but still hold their shape. Set aside to cool.

5. 5

   Preheat your oven to 200°C (180°C fan) and line a baking tray with baking parchment.

6. 6

   Roll the chilled dough out on a lightly floured surface to about 3mm thick. Cut out eight 12cm circles using a saucer or large cutter, re-rolling scraps as needed.

7. 7

   Place a heaped tablespoon of the apple filling on one half of each circle, leaving a small border.

8. 8

   Brush the edges with a little almond milk, then fold over to form a semi-circle. Press the edges firmly with a fork to seal.

9. 9

   Transfer the turnovers to the prepared baking tray. Brush the tops with almond milk and sprinkle with a little extra caster sugar.

10. 10

    Bake for 18– 22 minutes until golden and crisp.

11. 11

    Cool on a wire rack for 10 minutes before serving warm or at room temperature.