Pear and Chocolate Turnovers

Preheat oven to 375 degrees F.

It is very important to avoid touching the dough with your hands during this process. The heat from your hands melts the butter.

Combine dry pastry ingredients in a medium bowl.

Slice butter finely with knife. Combine butter with dry ingredients and toss with 2 forks.

Add the ice water and toss again with a wooden spoon. Do not touch with hands.

Turn dough mixture onto a board. With a rolling pin, roll mixture to a thickness of about ½ inch and into a rectangular shape.

Fold over with a pastry scraper, bringing unworked flour into centre as if kneading. Avoid touching with hands.

Roll again and turn over with pastry scraper. Repeat process until pastry is homogeneous and no flour appears.

Form into a flat rectangle with rolling pin and wrap with plastic. Chill in the fridge for at least 30 minutes.

Peel, core and dice the pear. Place in a medium bowl.

Add the sugar, Frangelico, lemon zest and the crumbled biscuits.

Toss to combine.

Add chocolate to a double boiler. When chocolate has melted, remove from heat.

Add the cream to the chocolate and stir to combine. Set aside.

On a lightly floured surface roll the dough into a square about 10 by 10-inches (26 by 26 cm).

Cut into 4 squares about 5 by 5-inches each.

Brush each square with beaten egg.

Place pastry square in front of you so it looks like a diamond.

Place a quarter of the pear filling on the bottom edge of diamond spreading evenly over one half.

Spoon a quarter of the chocolate sauce on top of pear filling.

Fold pastry over to form a triangle. Press edges down well with hands then with a fork to secure seal.

Cut a small slit in the top of each turnover and brush with beaten egg.

Line a baking sheet with parchment paper and bake turnovers 15 to 20 minutes or until golden.

Remove from oven and serve warm.