Directions

1. Pre-heat oven to 400°F/205°C. Line 2 baking sheets with parchment paper.
2. Dough: combine all dry ingredients in large bowl; add cold butter until crumbly. Mix ice water & vinegar 1 tbsp at a time with hands. Form 2 discs; seal & chill for 1 hour. Remove dough from fridge 10 min before rolling.
3. Filling: boil ingredients (except cornstarch mixture); simmer 10 min until reduced. Add cornstarch mixture & vanilla, simmer 1 min. Cool.
4. Roll discs into two ⅛” thick 14” x 14” sheets on floured surface.  Trim edges and cut into five 3” x 5” rectangles. Brush edges with egg wash, fill centre with 1 tbsp filling. Top with another rectangle. Seal edges with fork and poke holes in tops. Brush tops & edges with egg wash, sprinkle with coarse sugar, bake 15 min until golden.