Raspberry Turnovers

Raspberry Jam

• 270 g granulated sugar
• 250 g frozen raspberries
• 20 g lemon juice

Puff Pastry

• 200 g unsalted butter, diced (1-2 cm) then frozen for 30 minutes
• 200 g plain flour, plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt
• 1 large egg, lightly beaten