Apple turnovers recipe
 These simple apple turnovers are spiced with cinnamon and ginger and are delicious served with whipped cream or vanilla ice cream. This is a great way to use up apples during autumn, the peak of the British season. 2 apples, peeled, cored and cut into 3cm/1¼in chunks 50g/1¾oz soft light brown sugar 1 tsp ground cinnamon 1 tsp ground ginger2 tbsp unsalted butter1 lemon, juice only1 tbsp cornflour 320g sheet ready-rolled puff pastry 1 free-range egg, beaten 2 tbsp demerara sugar 2 apples, peeled, cored and cut into 3cm/1¼in chunks 50g/1¾oz soft light brown sugar 1 tsp ground cinnamon 1 tsp ground ginger 2 tbsp unsalted butter 1 lemon, juice only 1 tbsp cornflour 320g sheet ready-rolled puff pastry 1 free-range egg, beaten 2 tbsp demerara sugar Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Eat warm or leave to cool completely on the tray before eating. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Eat warm or leave to cool completely on the tray before eating. Eat warm or leave to cool completely on the tray before eating.