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INGREDIENTS
1 pkg frozen puff pastry
1 1/2 cups diced strawberrys
1 1/2 cups diced rhubarb
1/3 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 1/2 tbs cornstarch

METHOD
You'll need to plan ahead and defrost the puff pastry and, for eight turnovers, you'll also need 1 1/2 cups each of 1/4 - 1/2 inch diced strawberries and rhubarb and you'll also need to preheat the oven to 400 degrees.

Add the diced strawberries and rhubarb to a medium sized mixing bowl and add 1/3 cup firmly packed light brown sugar and add 1/4 tsp each ground cinnamon and ground ginger...and then add 1 1/2 tbs cornstarch and mix everything to combine.

Set that aside for a minute and roll one sheet of puff pastry out on a lightly floured work surface...until it is a slightly larger square...and then cut it into 4 equal squares, place 1/3 cup diced fruit in the center of each square.

Rub a little water along two connecting sides of each square then fold the dough over to make a triangle and use a fork to seal the edges.

Make sure you drain the fruit really well before filling the puff pastry squares and, once they are all filled and sealed, place them onto a parchment paper lined baking tray and brush the tops of each one with an egg yolk beaten with a tiny bit of water.

Next, use a sharp knife to make a small slice or two into the top of each turnover and place the tray onto the center rack of the preheated oven.

They will take about 20 minutes to bake and it is a good idea to spin the tray halfway around part way through.