Apple & Blueberry Turnovers (Pies)

There’s something quietly festive about these little parcels — golden, warm, and filled with the sweet-tart lift of apples and blueberries. I first started making them during the holidays when I wanted something that felt celebratory but still approachable. Over time, they became a small tradition: perfect to pop in the oven while the rest of the house smells of cinnamon and baked apples.

I reach for Jazz apples in this filling. Most people gravitate toward Granny Smith or Pink Lady, but Jazz sits right in the middle — crisp enough to hold its shape, with that mix of tart and sweet that keeps the fruit bright even after cooking. The blueberries melt around the apple cubes, staining them with a deep purple tint and adding a gentle juiciness that balances the bite.

A light dusting of cinnamon, a whisper of mixed spice, and a touch of ginger… the richness of butter gently lifts the sweetness, creating a filling that smells warm and inviting as it cooks.

I cut the apples into small 1 cm cubes. In a medium pan, I melt butter with sugar until it starts to dissolve and bubble slightly, then add the apples and blueberries. The mixture cooks on a low heat until tender. I stir the slurry in at the end — it thickens the juices without weighing them down, turning everything glossy and bright. Once it cools slightly, it’s ready for the pastry.

The pastry can be cut into small squares or rectangles. With a block, you can get 6–10 pies depending on size; slightly bigger pieces give fewer but fuller pies. Rolled pastry usually gives about six.

Filling the pies is almost meditative. I spoon on the fruit, fold and seal, then cut a couple of slits on top. A simple milk wash helps them colour, and a little sugar with cinnamon gives the tops a warm, sweet crust. They bake quickly — 15 to 20 minutes — until golden, lightly puffed, and smelling just-spiced, perfect for a quiet festive treat.

These pies are best eaten fresh, but they do reheat well in a hot oven. Frozen pastry is convenient, but once baked, I wouldn’t freeze the pies again — the layers lose their lift. Chilled pastry gives more flexibility: you can freeze the assembled, unbaked pies and bake them straight from the freezer, adding a couple of extra minutes.

The smell fills the kitchen — warm, sweet, and gently spiced — and the anticipation of that first bite is half the joy. They come out crisp on the outside, soft in the centre, and full of this cosy, fruity warmth that feels unmistakably festive.

Apple & Blueberry Pies (Turnovers)

Prep Time: 15 mins
Cook Time: ~15–20minutes
Yields: 6–10 small pies (depending on pastry size)

Ingredients

Filling

• 250 g apples, diced (~1 cm cubes)

• 75 g blueberries (~½ cup)

• 10 g butter (1 tsp)

• 2–2.5 tbsp sugar

• ¼ tsp cinnamon

• Pinch mixed ground spice (⅛ tsp)

• Pinch ground ginger (⅛ tsp)

• Pinch salt

Slurry

• 2 tbsp water

• 1 tbsp corn starch

Pastry

• 500 g puff pastry (block or rolled)

Optional Topping

• 2 tbsp milk (for brushing)

• 1–2 tsp sugar

• Pinch cinnamon

Instructions

Make the Filling

1. Melt butter with sugar in a medium pan over low heat.

2. Add diced apples and blueberries; cook gently until soft and fragrant.

3. Stir together water + corn starch, pour into the pan.

4. Cook for a few minutes until the mixture thickens and turns glossy.

5. Remove from heat and allow to cool slightly.

Assemble the Pies

1. Cut pastry into rectangles or squares:
   – Block pastry: 6–10 small pieces (bigger pieces = fewer pies).
   – Rolled pastry: usually 6 pieces.

2. Spoon 1–2 tbsp filling into the centre of each piece.

3. Fold over and seal edges with a fork or your fingers.

4. Cut a couple of small slits on top for air release.

5. Brush with milk and sprinkle sugar + cinnamon.

6. Place on a lined baking tray.

Bake

1. Preheat oven to 180°C fan / 190°C conventional.

2. Bake 15–20 minutes, until golden and puffed.

3. Serve warm.

Serving suggestions

These little pies are perfect as they are — a warm snack with tea or a simple festive breakfast. The pastry stays crisp, the filling settles softly, and the flavour deepens as it cools.

Storage and Practical notes

They keep in an airtight container for 1–2 days. Reheat briefly in a hot oven to bring back the lift and crispness.

Note on apples

Jazz apples hold their shape well and keep the filling bright. Their natural sweet-tart balance pairs gently with the blueberries.

Note on pastry

Frozen pastry is convenient, but once baked, I wouldn’t freeze the pies again. With chilled pastry, you can freeze the unbaked pies and bake them as needed.

Note on slurry

Most slurries use a 1:1 ratio, but I prefer a 1:2. I add mine just before the fruit is tender and cook for a few minutes until the cornstarch activates and the filling turns glossy.

There’s something almost nostalgic about these little pies — nothing loud or complicated, just warm fruit, soft spice, and crisp layers of pastry. They’re the kind of bake you can make on a quiet afternoon without much planning, and they still feel like a small celebration when they come out of the oven. A tray of these never lasts long in my kitchen, and somehow that simplicity is what makes them special.

My food. My canvas. My chronicles.

— Mina