Grapefruit and orange jam turnovers

For the pastry, place the polenta, flour, salt and sugar in a food processor. Pulse a few times to combine. Pulse a few more times while adding the cubed butter, a bit at a time. Add the egg and water and pulse until it just comes together.

Place the pastry in some plastic wrap and let it rest in the refrigerator for 1 – 2 hours.

Preheat the oven to 180°C and line a baking tray with baking paper.

Divide the pastry into six portions. Roll each piece out to about 0,5cm thickness. It doesn’t matter if it isn’t perfectly round, as it looks great with rustic edges. Place the pastry rounds on the lined baking tray.

Add 15ml (1 tbsp) of mascarpone to the centre of each pastry round and then 5ml (1 tsp) of jam on top of this. Add a slice or two of the orange and grapefruit rounds onto the jam mixture, leaving 1cm of clean pastry around the filling. Fold the edges of the pastry over some of the filling to keep the mascarpone from seeping out.

Scatter with flaked almonds and bake for 30 – 40 minutes or until the pastry is golden and crisp.