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["First make the pastry as it must chill in the fridge for at least 30 minutes. In the bowl of a food processor pulse together the flour, salt and sugar. Cut the butter into approximately 1 cm cubes and toss in with flour. I recommend actually doing this with your fingers so they don't all lump together. Pulse the butter a few times until it is pea sized. Now stream in the water while continuing to pulse. It should form a rough dough. Place dough onto a clean surface and press into a disc. Wrap tightly in plastic and refrigerate.", "", "For filling, dice the bacon into small pieces and cook until crisp.", "", "In the meantime wash the chard thoroughly. Remove the stems and chop fine. Roughly chop the leaves and keep separate. When the bacon is crisped, remove to a paper towel to drain. Add the stems and cook until soft. Add the chard leaves and a pinch of salt and sugar. Cover the pot and cook until the leaves have wilted. Remove the lid and allow some of the liquid to simmer off while cooking until the leaves are soft, about 10 minutes. Remove from the heat and cool. Press all the excess liquid out of the chard and combine with the bacon. Taste and add salt and pepper as needed. Stir in a beaten egg. Chill filling.", "", "Preheat oven to 425F. Remove the pastry from the fridge and roll out to about 4mm. Cut into 4""x4"" squares. Get yourself ready to form these by lining a baking sheet with parchment and assembling a station. You will need a little bowl of cold water, a fork, a paring knife and your filling. For each turnover drop a generous tablespoon of filling in the middle of the square, now run a wet finger along two adjacent sides of the square. Fold into a triangle such that each dry side meets the wet. Gently press the edges. Use your fork to go around the edges and press. Now with your paring knife gently cut a few slits in the top of the turnover. Transfer to the baking sheet. Brush each turnover lightly with the cream. Bake for ~30 minutes or until crispy."]
