Blueberry and mascarpone turnovers

  • 115g mascarpone cheese, at room temperature
  • 25g granulated sugar, plus extra for sprinkling
  • 1/2 tsp cornflour
  • 1 tsp lemon juice
  • 3g lemon zest
  • 50g fresh or frozen and thawed blueberries
  • 2 (23cm) refrigerated shortcrusts
  • 1 egg, beaten
  • Vegetable oil, for frying

Serves: 12 turnovers

Special equipment: a 9cm round cookie cutter.

1) Line a baking sheet with parchment paper. Set aside.

2) In a small bowl, mix together the cheese, sugar, cornflour, lemon juice, and lemon zest until smooth. Stir in the blueberries.

3) Using the round pastry cutter, cut the shortcrust into 12 circles. Place the shortcrust on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the shortcrust with the beaten egg.

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.

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