Apple turnover

After the cheese straws, I tried these - part of an experiment in learning how to make flaky pastry! These were OK.

Ingredients
plain flour
butter
water
apple
sugar
spice (optional)

Equipment

mixing bowl
rolling pin
baking tray
apple peeler

oven:
time in oven: 10-15 mins

preparation time:
making dough
roll out dough 4 times and shape
peel and chop apple

Put on the oven. It should be hot before you cook the turnoverss!
Divide the butter into 4. a quarter of the butter into the plain flour.
Add enough water to make a soft, but not wet, dough.
Roll out the dough into a rectangle. Use extra flour to stop things sticking. Cut a third of the butter into small pieces and cover two thirds of the dough with them. Fold the uncovered third of the dough over part of the butter-covered dough, then the remaining third over the top.
Roll out the dough into a rectangle again, and repeat the butter covering and folding process. Do it a third time.
Roll out the dough into a rectangle one last time (height about a quarter of an inch). Cut it into two squares. Peel the apple and cut off a little bit of it. Chop this into very small pieces and put in half of one of the squares (diagonally). Put a little sugar and maybe a pinch of cloves or othe nice spice on top. Do not overfill! Wet the edge of the square. Fold over the pastry in two, to make a triangle. Crimp the edges well with a fork. If you don't, it will leak! Make a hole in the top.
Repeat with the other square. Put onto a baking tray.
Put in the oven, and cook until light brown.

I used cloves. You could also use cinnamon or nutmeg, or whatever you wish. Or nothing, of course.
The recipe suggested cooking as described above, but then turning down the oven (to an unspecified temperature!) and carry on cooking until the apple is cooked (an unspecified time, but test it with a skewer). I cooked up the apple into small pieces, and it didn't need extra cooking time.
As I said, do not overfill the turnover! This makes it hard to fold over the pastry and crimp tthe edges. I used a lot less than an apple for this amount of pastry (and just ate the rest, raw!) These are small turnovers.