Apple and Fig Turnover

We recently went exploring in the apple region to the east of Margaret River, including the very cute towns of Donnybrook and Bridgetown. There were apples literally everywhere. As we wandered through town, Jarvis picked apple after apple off laden branches hanging over the footpaths. We even did some apple cider sampling at the gorgeous Bridgetown Cidery.

Returning to Margaret River we found ourselves laden with apples and Rob had 6 days straight of work (which meant I was at the camp without a car). So with not much, but time and apples on my hands, I got baking. This might sound simple enough, except I was lacking an oven and due to the current fire ban, baking on the fire with the camp oven was not an option either. Not to be deterred, I attempted the following apple and fig turnover. I baked it in the camp oven on a very low heat on the gas hob. The result wasn't all that pretty but it tasted great.

3/4 cup roughly chopped dried figs

1/4 cup boiling water

2 cups self-raising flour

1 tablespoon caster sugar

30g butter

1 cup milk (approx)

1 large apple, peeled, quartered

2 teaspoons caster sugar, extra

Combine figs and water in a small heatproof bowl, cover, stand for 10 minutes. Process undrained mixture until smooth. Due to the lack of a food processor, I supplemented this with homemade plum jam. Plums are in season at the moment and we have been eating them by the kilo, so this seemed appropriate and tasted good too. But I suspect the figs would taste better.

Sift flour and sugar into medium bowl, rub in butter, stir in enough milk to mix a soft, sticky dough. Turn dough onto floured surface, knead until smooth. Roll dough to 23cm by 30cm oval; spread with fig mixture.

Slice apple quarters thinly using a vegetable peeler; place over half of the dough lengthways, sprinkle with extra sugar. Fold dough over lengthways to cover about two thirds of the apple. Transfer to a greased oven tray, cut diagonal slashes 3cm apart on the top of the turnover, brush with a little milk. Bake in a very hot oven for about 15 minutes. Serve dusted with icing sugar.