Lemon and blueberry turnovers

Makes 8

8 x Farrah’s Taco Tortillas
1 cup blueberries
½ Tbsp sugar
½ Tbsp cornflour
½ cup lemon curd
1 egg, whisked
½ cup icing sugar
1 Tbsp lemon juice
Plain yoghurt to serve

Preheat oven to 180°C fan bake. Line a baking tray with baking paper

In a small pot, stir together blueberries, sugar and cornflour.

Bring to the boil, stirring constantly and mashing the berries with a fork.

Continue to cook until the sauce has thickened (another 1-2 minutes)

Remove from the heat and allow to cool.

Lay the Tortillas out and place 1 Tbsp of lemon curd and 1 ½ Tbsp’s of blueberry sauce in the middle of each. Reserve 2 Tbsp of blueberry sauce for serving.

Brush the edges of the pastry with egg wash. Fold the tortilla in half like a half moon shape and crimp the edges with a fork to seal. Poke a few holes in the top too.

Brush the tops of the turnovers with egg wash and then bake for 10-15 minutes or until golden and brown. Allow to cool.

In a small bowl, whisk together the icing sugar and lemon juice and drizzle over the cooled turnovers.

Serve with a mix of the yoghurt and reserved blueberry sauce