Welsh Blackberry Turnover Recipe

225 g/8 oz blackberries
225 g/8 oz Shortcrust Pastry
A little milk to glaze
25 g/1 oz/2 tbsp butter or margarine, diced
50 g/2 oz soft brown sugar

Method:

Wash and trim the fruit. Roll out the pastry (paste) to a 23 cm/9 in circle and place on a greased baking (cookie) sheet. Cover half the pastry with the fruit, avoiding the edges. Fold loosely in half, brush the top with milk and bake in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes. Remove from the oven and carefully lift the lid, just enough to allow you to dot the fruit with the butter or margarine and sprinkle with the sugar.