Apple & Cinnamon Turnovers

Sift flour and baking powder into a bowl. Coarsely grate butter into flour. Use your fingertips to rub until mixture forms fine crumbs. Add egg and 1/4 cup of iced water. Stir with a knife until dough comes together. Press together and transfer to a lightly floured surface. Knead until smooth. Flatten into a disc. Wrap in plastic and chill for 30 minutes.

Meanwhile, quarter, core and chop the apples. Place into a saucepan with currants, sugar, cinnamon and vanilla extract. In a small jug whisk custard with 1/2 cup of water until smooth and add to pan. Place over medium-low heat and simmer gently, stirring occasionally, for 8 minutes until apple is just soft. Remove from heat. Cool.

Roll out pastry on lightly floured surface until 3mm thick. Cut out 8x15cm circles.

Add ricotta to the apple mixture. Place 1/4 cup of mixture into the centre of each pastry round and flatten slightly. Brush halfway around the edge of the pastry with a little water and fold pastry in half. Press edges together to seal with a fork.

Heat oil in a deep saucepan. Combine sugar and cinnamon in a bowl. Lower 2–3 pies into the oil and cook for 8 minutes, turning over after 4 minutes. Use a slotted spoon to transfer the cooked pies to a wire rack over a baking tray. Sprinkle pies with cinnamon sugar. Repeat with remaining pies. Serve with ice cream.