Fruit turnovers

Fruit turnovers

  • 1 punnet Driscoll's blackberries (125 g)
  • 1 punnet Driscoll's raspberries (125g)
  • 1 punnet Driscoll's blueberries (125 g)
  • 1 package (10 sheets) frozen puff pastry, defrosted
  • 2 ounces/50 gram sugar
  • 2 tablespoons corn flour
  • grated zest of 2 oranges
  • 1 large egg

50 min | 10 servings | dessert

Blackberry pie recipe

Creativity within food! A blend of blackberries, blueberries and raspberries with a hint of orange is encased in puff pastry and baked until golden brown and oozing with sweet berry juices. These mixed berry hand pies are easy to make and can be assembled and refrigerated a couple hours before baking.


•    Mix sugar and corn flour in a large bowl.
•    Add the blackberries, raspberries, blueberries and orange zest and mix carefully.
•    Beat the egg separately with a fork. 
•    Preheat the oven to 160 °C. 
•    Line a large baking sheet with baking paper.
•    Sprinkle some flour on your work surface and roll out a sheet of puff pastry.
•    Cut 5 inch circles from each of the sheets of puff pastry with a round cutter.
•    Place the circles on the baking sheet and scoop approximately 2 tablespoons of the fruit mixture on each half.
•    Brush the edge of the circle with the beaten egg.
•    Fold over the circles and give the edges a good press.
•    Cut 3 small openings in the top of the pastry and brush with the remaining egg.
•    Sprinkle with thin layer of sugar.
•    Bake until golden brown and place on a cooling rack.

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.