Strawberry Rhubarb Turnovers

1. Wash and chop strawberries and rhubarb; add to a pan along with vanilla bean paste, 1 tablespoon water, cook for a few minutes and set aside;
2. Preheat oven to 400 F;
3. Lightly roll your puff pastry and cut into six squares;
4. Add 2 spoonfuls of the mixture and close the edges like an envelope; repeat the same for all;
5. Transfer to a baking sheet and brush egg wash; sprinkle coarse sugar, freeze for 10 minutes and bake for about 20- 25 mins;
6. Serve with a nice scoop of vanilla ice cream, mint leaves and dive right in!