Chai Spiced Apple Turnovers

Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
Cut into cubes
Place the flour, caster sugar and dairy free spread in a food processor

Pulse about 5 times so the dairy free spread is broken up but still visible
Turn the food processor on so it is running on a low setting
Gradually pour in the cold water

Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)

Preheat the oven to 180 oC
Roll out until the dough is about 5mm thick
Cut into 4 equal sized squares

Place the diced apples, spices and water in a saucepan over a medium heat
Cook until the apples are soft, you might need to add some more water

Spread the cooled apples onto each diagonal pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
Fold each pastry in half diagonally so you have four triangular pastries
Seal the edges by pressing down with a fork

Place on a baking sheet lined with parchment paper
Brush the pastries with the beaten egg and sprinkle on a little extra sugar and cinnamon if you like

Bake in the oven for about 15 minutes or until golden brown
Dust with a little icing sugar before serving