I am a little confused about making blueberry turnovers. From the P and P cookbook I am not sure what to do with the blueberries. Do I leave them whole and just mix gently and then place inside the pastry when ready to cook?

Poppa Terry

Hi Poppa Terry,

I hope I’m not too late with this reply….

I haven’t made this variation of turnover yet (though I’m tempted now as I’ve just bought a kilo of beautiful blueberries ) but it does appear that the blueberry filling is made just as you’ve noted: gently mix the whole fruit with the other ingredients and place inside the pastry. Rose does give instructions for cooked berry fillings but this seems to refer to all berries except blueberries (her exception is noted in the intro on p136)

Sarah: Thank you for your response. I also concluded that the blueberries just need to be gently mixed and placed inside the dough. Tried it and was very satisfied. Love blueberries and this seemed to do the trick.

Not sure where I got “Sarah” from. My apologies, Sophia.