Mini Turnovers

1 pie crust for double crusted pie

1 can fruit pie filling

or

Fresh fruit compote:

1/2 cup raspberries
1 cup blueberries
1/2 cup sugar
1 tsp water
1 to 3 Tbsp cornstarch

Mash with potato masher part of the fruit for a juicier filling. Cook over medium heat add cornstarch and cook until thckened to your preference also only add enough cornstarch for your preference. Place a generous spoonfull onto your prepared pie crust and fold into turnover style or if you have a turnover press (I have the pampered chef circular press) then cut into the circles and press edges together after placing the fruit filling.

Just a tip - roll the crust a little thinner and try to thicken the berry juices if you like the filling with the fruit otherwise these can turn out with lots of crust and little filling.

Brush top of crust with milk and sprinkle sugar.

Bake at 375 degrees until crust is a light brown bout 10 minutes.