Papaya turnovers with The Small Seed
Recipe - Makes 8
Heat Oven - 200C
Ingredients
1 whole Ruby Rise Red Papaya (755g once peeled and seeded or 3 cups)
3 Tbls Caster Sugar
1/4 tsp Cinnamon
Squeeze of fresh lime juice
1 Packet of store bought custard powder
280ml Almond Milk
4 Sheets of Puff Pastry
Maple Syrup to glaze
Method
Place peeled papaya into a food processor and blend
Place pureed papaya into a pan, along with the castor sugar, cinnamon and lime juice
Heat on low, stirring occasionally until it thickens and moisture has evaporated - approx 15-20 minutes
Take off heat and allow to cool completely
To make the custard I used 50g of custard powder and added 280ml of Almond Milk, follow instructions on the packet but you will want a thick consistency - put aside
Defrost your sheets of pastry (if using frozen)
On a lightly floured surface cut each sheet in half
Add approx 2 Tbls each of the pureed papaya and custard on top of each other on one half of the pastry, leaving approx 1cm from the edge to fold and gently press down all sides to seal with the back of a fork
Place onto a lined baking tray
With a pastry brush apply maple syrup to the tops of the pockets and sprinkle a little granulated sugar over the top
Using a sharp knife make a small cross on top
Place into the oven and bake for 15-20 minutes or until the pastry has turned golden
