REDCURRANT & COCONUT TURNOVER

SERVES 5 POCKETS

FOR THE POCKETS

2 1/2 cups (300 g) white spelt flour, plus, extra for dusting

1/2 cup (100 g) granulated sugar

1 tsp. baking powder

3/4 tsp. baking soda

1/3 cup (30 g) dried coconut

Pinch of sea salt

1/2 cup (100ml) soy milk, or other plant-based milk

1 tsp. lemon juice

1 1/3 cups (150 g) redcurrants

Finely grated zest of 1 unwaxed lemon

4 tbsp. soft vegan margarine

FOR THE GLAZE (OPTIONAL)

1/2 cup (50 g) redcurrants

1 1/4 cups (150 g) powdered sugar

Dried coconut or coconut flakes, for sprinkling

NUTRITIONAL VALUES

Calories: 429kcal
Fat: 15.8g (7g S.Fat)
Carbs: 72.1g
Protein: 3.7g
Sugar: 56.4g
Sodium: 399mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, desiccated coconut, and salt. Allow the soy milk and lemon juice to stand for 5 minutes. In the meantime, remove the redcurrant stalks. Stir the lemon zest into the milk and juice mixture, then combine it with the flour and margarine. Knead everything together until the dough is smooth.

Roll out the dough on a floured surface to make a large rectangle about 12 11in (30 28cm). Spread the redcurrants evenly across half of the dough sheet, then fold the other half over and press the edges together. Make 5 equal-sized triangles out of the filled pastry slab. Press the dough firmly together at the edges once more. Place the turnovers on a baking sheet and bake for about 15 minutes, or until they are light brown on top. Allow to cool on a wire rack.

To make the glaze (if using), heat the redcurrants in a small saucepan with 1 tablespoon water until the berries pop open. Put them through a strainer to remove the seeds. In a mixing bowl, sift the powdered sugar and stir in the redcurrant juice until smooth. Brush the glaze over the pockets and top with desiccated coconut or coconut flakes.