Method

1. 1Step : Preheat the oven to 170°C.
2. 2Step : Cut the shortcrust pastry into four pieces and roll into rounds; chill in the fridge for 20 minutes.
3. 3Step : Pan-fry the red berries quickly over high heat and add the sugar. Cook for 10-12 minutes, then drain.
4. 4Step : Add the almond flour and grated ginger; let cool. Spoon a little of the fruit compote onto one half of each pastry round.
5. 5Step : Moisten the edges of the dough and fold over. Seal the edges and crimp them.
6. 6Step : Repeat the process with the other three pastry rounds.
7. 7Step : Brush the turnovers with the beaten egg and place them on a baking sheet lined with parchment paper.
8. 8Step : Bake for 20 to 25 minutes. Serve warm with a scoop of vanilla ice cream.