These little baked blueberry and coconut turnovers are bursting full of fruity flavours and make a delectable sweet treat. They taste great eaten hot or cold and are perfect for packing away on picnics.
Heat the oven to gas 4, 180°C, 160°C fan. Lightly grease a non-stick baking sheet. Sieve the flour, baking powder, caster sugar and salt into a bowl. Add the cottage cheese, milk and melted coconut oil and fold through with a spatula until just combined. Bring together with your hands, knead until smooth, then wrap in cling film and chill for 1 hour.
Divide the pastry into 6 pieces. Dust a clean surface with a little flour and roll out each piece of pastry to an 11cm (4 1/2in) square. Spoon 1 tbsp chilled custard into the centre of each pastry square (don't be tempted to add more or the custard will ooze out while baking). Top each square with a few blueberries.
Fold up two opposite corners until they just meet in the middle, then press to secure. Repeat with the other two corners. Very lightly brush the pastries with the egg white and bake in the oven for 15-20 minutes. Serve warm or cool, sprinkled with the desiccated coconut and dusted with the icing sugar.
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