Classic Apple Turnover

Ingredients

• 2 cups (250 g) all-purpose flour (plus extra for dusting; historically rough puff or short-crust flour was less refined than modern equivalents)
• 0.5 tsp fine salt
• 1 tbsp granulated sugar
• 0.75 cup (170 g) cold unsalted butter (cubed; lard was the historical fat in many British recipes)
• 4 -6 tbsp ice water (added gradually until dough just comes together)
• 3 medium tart apples (e.g. Granny Smith or Bramley) (peeled, cored, and diced small; Bramley is the traditional British cooking apple)
• 3 tbsp granulated sugar (adjust to apple tartness)
• 1 tbsp unsalted butter
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tsp fresh lemon juice (balances sweetness and slows browning)
• 1 tsp cornstarch (helps thicken filling; historically arrowroot or flour was used)
• 1 egg (beaten, for egg wash)
• 1 tbsp coarse or demerara sugar (for sprinkling on top before baking)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Make the Pastry. Combine flour, salt, and sugar in a large bowl. Add cold cubed butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Add ice water one tablespoon at a time, mixing gently after each addition, until the dough just holds together when pressed. Do not overwork. Flatten into a disc, wrap, and refrigerate for at least 30 minutes.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Prepare the Filling. Melt butter in a medium saucepan over medium heat. Add diced apple, sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, for 5-7 minutes until apples begin to soften but retain some texture. Stir in cornstarch and cook for a further 1-2 minutes until any released liquid thickens. Remove from heat and allow to cool completely before filling the pastry. A warm filling will cause the butter in the pastry to melt prematurely.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Shape the Turnovers. Preheat oven to 400 F (200 C). On a lightly floured surface, roll the chilled dough to approximately 1/8 inch thickness. Cut into 6 circles or squares, roughly 5-6 inches across. Place 2-3 tablespoons of cooled filling onto one half of each piece, leaving a clear border of at least 1/2 inch around the edge. Brush the border with egg wash, fold the dough over the filling, and press the edges firmly to seal. Crimp with a fork or pinch by hand.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bake. Transfer turnovers to a parchment-lined baking sheet. Brush the tops with egg wash and cut 2-3 small slits in each to allow steam to escape. Sprinkle with coarse sugar. Bake for 22-25 minutes until deeply golden brown. Cool on a wire rack for at least 10 minutes before eating; the filling will be very hot directly from the oven.', 'performTime': None}