These buttery walnut turnovers make the most of shop-bought puff pastry and are an impressive treat with a cup of tea or as part of a party platter. You can add other nuts, as well as the walnuts, if you like - pecans would be particularly lovely.
- 500g puff pastry
- 350g walnuts, finely chopped
- 115g sugar
- 4 tbsp. orange juice
- Zest of 1 orange
- 40g butter, melted
- Flour, to roll
Roll the pastry out on a floured work surface as thinly as you can. Cut out into 10cm circles.
Combine walnuts, sugar, orange juice and orange zest until combined. Put a tbsp. onto one half of each pastry circle, ten fold the pastry over to enclose. Crimp around the edge or use a fork to squish the pastry together. Brush each pastry with butter.
Put the pastries onto a baking sheet lined with parchment and bake at 200C for 15-20 minutes or until lightly golden and risen.