Salted Chocolate Turnovers

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet lined with parchment paper.

2. 2

   Combine flour and salt in a bowl. Add melted butter and mix until the dough comes together.

   Tip: Use a pastry blender or your fingers to work the butter into the flour.

3. 3

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of 3mm.

   Tip: Use a rolling pin to achieve even thinness.

5. 5

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   In a separate bowl, whisk together the confectioner's sugar, vanilla extract, and milk.

   Tip: Whisk until smooth and free of lumps.

7. 7

   Add the melted chocolate to the sugar mixture and whisk until combined.

   Tip: Use a spatula to scrape down the sides of the bowl.

8. 8

   Spoon a small amount of the chocolate mixture onto one half of the dough, leaving a 1cm border.

   Tip: Use a piping bag or a spoon to control the amount of filling.

9. 9

   Fold the other half of the dough over the filling and press the edges together to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

10. 10

    Brush the tops of the turnovers with a little milk and sprinkle with sugar.

    Tip: Use a pastry brush to apply the milk and sugar evenly.

11. 11

    Bake for 15-20 minutes, or until the pastry is golden brown.

    Tip: Use a thermometer to ensure the pastry reaches 180°C (350°F).

12. 12

    Remove from the oven and let cool on a wire rack.