Vanilla Turnovers

Instructions

1. 1

   In a large mixing bowl, combine flour and salt. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender for a more uniform texture.

2. 2

   Gradually add the water, stirring the mixture with a fork until the dough comes together in a ball.

   Tip: Be careful not to overmix the dough.

3. 3

   Divide the dough into 2 equal pieces. Roll out each piece into a thin sheet, about 3mm thick.

   Tip: Use a rolling pin to achieve an even thickness.

4. 4

   In a separate bowl, whisk together the sugar, egg, milk, and vanilla extract until well combined.

   Tip: Make sure the egg is beaten before adding it to the mixture.

5. 5

   Place one of the pastry sheets on a flat surface and spoon the vanilla filling onto one half of the pastry, leaving a 1cm border around the edges.

   Tip: Use a piping bag or a spoon to fill the pastry pockets.

6. 6

   Fold the other half of the pastry over the filling and press the edges to seal. Use a fork to crimp the edges.

   Tip: Make sure the edges are sealed tightly to prevent the filling from escaping.

7. 7

   Brush the tops of the turnovers with the melted butter.

   Tip: This will give the turnovers a golden brown color and a crispy texture.

8. 8

   Place the turnovers on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.

   Tip: Check the turnovers after 10 minutes to ensure they are not burning.