You should not have any leaking filling if you follow this recipe.  To prevent a leaky filling make sure to: 1. Use a slotted spoon to transfer the apple filling to the pastry – we don’t want those extra juices! 2. Crimp all along the edges of the pastry where the two sides meet with a fork. 3. Don’t skip the egg wash as it helps seal the pastry. 4. Refrigerate turnovers for 20 minutes before baking.