Neven Maguire's Strawberry Turnovers

INGREDIENTS

• 1 Pack Simply Better Expertly Grown Irish Frozen Strawberries
• 3 Tbsp Caster Sugar
• 1 Tsp Lemon Rind
• 1 Tsp Vanilla Extract
• 1 Pack Simply Better Frozen All Butter Puff Pastry, thawed
• 1 Tbsp Cornflour
• 1 Simply Better Free Range Egg White
• Simply Better Irish Made Vanilla Bean Custard, to serve

METHOD

1. Put the strawberries, sugar, lemon rind and vanilla extract in a non-stick pan. Mix the cornflour in a measuring jug with a little water until smooth and then make up to 100ml with extra water. Pour into the pan and put on a medium heat. Bring to a simmer and cook for about 5 minutes until the strawberries are soft but still holding their shape, stirring occasionally. Remove from the heat and leave to cool to room temperature.
2. Roll out the puff pastry on a lightly floured work surface and then cut into 4 x 15cm squares. Transfer to a parchment-lined large baking tray and chill until needed.
3. Divide the strawberry mixture among the pastry squares set on the baking tray. Dip your finger in a bowl of water and run it along the edges of the pastry, then fold one corner over to form triangles. Use a fork to seal the edges firmly and then gently knock back the edges with a palette knife, which helps the pastry layers to puff up. Chill again for at least 30 minutes.
4. Preheat the oven to 200°C (400°F/Gas Mark 6). Beat the egg white in a small bowl and brush over the strawberry turnovers, then give each one a light sprinkling of sugar. Bake for 30 minutes until puffed up and golden brown.
5. Arrange on plates with some custard to serve.