Serves: 12 turnoversSpecial equipment: a 9cm round cookie cutter.
4) Place about 1 1/2 tsps of the cheese mixture in the centre of the shortcrust. Fold the shortcrust in half to enclose the filling and pinch the edges to seal. Use a fork to gently crimp the sealed edges. Refrigerate for 10 mins.
5) While the pastry is chilling, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 190°C. (If you don't have a thermometer a cube of bread will brown in about 3 mins.)
6) Fry the turnovers for 1 to 1 1/2 mins until golden. Drain on kitchen paper and sprinkle with sugar while still hot. Cool for at least 10 mins before serving.