|I came home to find our neighbour had brought us these beautiful plums from her tree...|
|...and that my husband had already been baking with some of them :)|
Some nice fresh, sweet plums, washed, stoned and halved. (If your plums are not very sweet, then use a little sweetener of your choice.)
300g wholemeal flour
250g white self-raising flour
175ml olive oil
50g white self-raising flour
100ml-ish cold water
- First make the pastry: Using a food processor or blender, blend the olive oil together with the 50g of white self-raising flour and the water. This emulsifies the oil. Rub this mixture into the wholemeal and white flours and mix to a dough using a little more cold water as necessary. Cover and rest in the fridge -that's the dough, not you :) - for about an hour if possible. This results in an easy-to-handle pastry.
- Now prepare the plums and gently heat them until just starting to soften- you don't want to fully cook them. Now is the time you could add any sweetener if you fancy. (Raw sugar, gour, agave, xylitol or stevia could all be used.)
- To assemble the turnovers, cut small circles about the size of a saucer, place some filling in the centre and fold into semicircles/ crescents, sealing the edges with water and pressing them together. You could use a fork to "crimp" the edges too.
- Place the turnovers on an oiled baking sheet and bake in an oven preheated to 170C for about 15 minutes, or until the pastry is slightly browned. The turnovers are delicious served warm or cold, with whatever you like (vegan icecream was one suggestion) or on their own.