Food Tech: Apple Turnovers

This term we have had several lessons in our technology subject [Food Tech]; we have been making a variety of dishes, sushi, burgers, but in this lesson, we made Apple Turnovers. A simple dish, however, it needs a fast pace when making, the ingredients needed for this is are apple chunks [baked, macerated or basic meaning without extra process] (macerated or baked apples will not need of the extra ingredients such as sugar and cinnamon when placed in the puff pastry); a sheet of puff pastry; sugar, cinnamon [optional] and egg/s.

Method:

1. Quite simply a sheet of puff pastry is quartered [place it so that it faces you in a diamond shape]; in each of the quartered pieces of the puff pastry, a sufficient amount of apples [macerated or baked slices/chunks].
2. The chunks, slices, placed in the middle, leave a space about 1 1/2 cm around the edges; [basic/straight-up apple chunks may need a pinch of sugar and cinnamon].
3. On the side facing away from you lay water around the edges using your fingers.
4. Take the side facing you and flip it directly to the other side.
5. Seal rim/edges by pinching and further seal it using a fork by pressing like that of a pie. 
6. Using the fork poke the top until small holes have been made, brush with egg wash and put into a preheated oven of 200 oC degrees in 20min or until golden brown.

I had an experience using puff pastry before, some like dessert such as this, one of my most favourite quite a simple dish. Millefeuille, it was a simple yet delicious dessert. I wound highly likely recommend Gordon Ramsay's recipe as it is the first one that I have tried, and have had great success in.  I look forward to learning more about culinary arts in future lessons.