Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

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Delicious Mixed Berry Compote and Berry Turnovers

Written by Trisha on August 14th, 2012.      0 comments

Here’s a quick and easy treat we made using Orchard Gold Mixed Berries, but they also taste great with any of the packs.  First make a Mixed Berry Compote, then take some of the Compote to make Berry Turnovers.  The secret is to make sure the edges are well sealed – crimp them with a fork.  Serve warm with custard or ice cream, or cold as lunchbox treats.   Use the rest of the compote to dunk your turnover into, on your cereal, or swirl into yoghurt.


Make these with: Orchard Gold Mixed Berries  OG Mixed Berries web

1 pack Orchard Gold Mixed Berries
¼ cup sugar
Heat the Orchard Gold Mixed Berries with the sugar until the sugar has dissolved.  This can be done in a saucepan or in the microwave.
3 sheets frozen puff pastry, ready rolled
2 cups Mixed Berry Compote (see above)
2 dessertspoons cornflour
1 egg beaten well with 1 tablespoon water

Preheat the oven to 200degC.  Place baking paper or silicone mats on a baking tray.
Pour the berry juices from the Compote into a jug and mix in the cornflour.  Warm in the microwave or in a saucepan until slightly thickened, then stir into the Compote.
Place a sheet of frozen puff pastry on a cutting board and cut into 4 squares.  Brush the edges well with beaten egg wash. 
Working one square at a time, put a tablespoon of the Compote onto the middle of square, then fold the pastry over from the far point to make a triangle.  Press the edges together with your thumb and fingers to enclose the filling, then crimp the edges with a fork to completely seal the turnover.  Put on the baking tray.
Repeat this with the remaining pastry squares.  With the remaining egg, brush the tops of the turnovers.
Bake for 20 minutes until well puffed up and golden.  Transfer to a wire rack to cool.
Sprinkle with icing sugar to serve.

Berry Turnovers 023W
Tip:  If any of the filling spills out the side of the turnover, use a teaspoon to spoon it back inside the hole it came out from – do this as soon as you take the Turnovers out of the oven and no-one will ever know!