150g punnet fresh Blueberries
375g pack Greenvale Puff Pastry
125g Soft Cheese
60g The Pantry Caster Sugar
Grated rind from ½ Lemon
1 large Egg Yolk
Little extra Caster Sugar to sprinkle
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the grated lemon rind, caster sugar and soft cheese in a bowl and mix well.
Roll out the pastry and cut into 3 strips down the long side – approx. 12.5cm each.
Then cut these into half lengthways to give you 6 squares.
Divide the soft cheese mixture between the squares and spread over them, leaving a 1cm border.
Brush this edge with the egg yolk.
Divide the blueberries between the squares.
Fold over the pastry to form a triangle and enclose the filling.
Use a fork to gently press down the edges.
Brush the turnovers with the egg yolk and sprinkle with some caster sugar.
Put onto a baking tray and bake for 15 minutes until golden and puffed up.