Cranberry-Apple Compote:

In a small saucepan, stir together cranberries, grated apple, sugar, and ginger. Bring to a low boil.

Reduce heat to medium-low and simmer until berries begin to break down and sauce thickens, about 7-10 minutes. Remove from heat.

Stir in the lime zest and chopped rosemary.

Transfer to a small bowl. Cover and refrigerate 30 minutes, or until no more than lukewarm to the touch.

Hand pies:

Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with parchment or a silicone mat.

Unroll pastry on a silicone rolling mat or lightly floured countertop. Roll to approximately 8 x 12 inches, using a sharp chef’s knife to trim away any excess. Position the rectangle with the longer side facing you.

With a sharp chef’s knife, cut the pastry into 4-inch squares. You should have 6 squares total.

With a flat metal spatula, transfer pastry squares to prepared tray.

Spoon 1-2 tablespoons compote into the middle of each square, dividing it evenly among the 6 squares of pastry.

Sprinkle with the walnuts, if using.

Use a pastry brush to brush a thin strip of beaten egg around the outer edge of each square.

Fold the pastry over the apple compote to create triangle shape, then use your fingertips to gently seal the edges.

With a fork, crimp along the sealed edge.

With a pastry brush, brush the top of each pastry with egg wash.

Sprinkle generously with Demerara sugar.

Bake in preheated oven for 15-18 minutes, or until turnovers are deeply golden brown. Transfer to a wire rack and allow to cool briefly before serving. Serve warm or at room temperature.

Store leftovers in an airtight container at room temperature for up to two days.