Pear and raisin turnovers

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

Put flour and 125g of the butter in a food processor. Pulse until just combined. Add cream cheese and pulse several times until a smooth dough forms, but white dots of cheese are visible. Transfer to a clean, dry and flat surface. Using your hands, spread dough with your hands to stretch out the white dots. Form dough into a ball. Refrigerate for 2 hours or until firm.

Put pear, caster sugar, raisin, cloves and remaining butter in a medium saucepan over a medium heat. Cook for 5 minutes or until beginning to caramelise. Combine sherry and cornflour in a small bowl. Add to pan. Cook, stirring, until thickened. Set aside to cool.

Turn out dough onto a lightly floured surface and roll into a 5mm-thick square. Cut into four 12cm squares. Brush each with a little of the beaten egg, then put a large spoonful of pear mixture in centre of each.

Fold over each square to form a triangle and pinch edges to enclose filling. Arrange on prepared tray. Brush each with a little of the egg and sprinkle with a little of the raw sugar. Bake for 25 minutes or until golden and crisp. Serve warm with cream on the side.