In a small saucepan, add your diced pineapple, sugar and cinnamon over a medium heat. Stir until the sugar and cinnamon have mixed into the pineapple juices that haven been released.

Turn the heat up and allow to boil for around 10 minutes, stirring often to prevent the sugar from catching.

After around 10 minutes, test the pineapple by sliding a sharp knife in a couple of the chunks. They should be softened but with a little bit to them still.

Remove the pineapple mix from the heat and transfer to a bowl to cool.

While your pineapple is cooling, cut the Liquid Luck bottle shape out of your sheet of pastry. Do this using a paper template or free hand and with a sharp knife.

A sheet of pastry should provide 12 shapes altogether, making 6 turnovers.

Place 6 of the bottle pastry shapes onto the lined tray in rows of 3.

Spoon about 1 tsp of the cooled pineapple mix into the centre of each one.

Use the remaining pastry shapes as ‘lids’. Lay them over the pineapple mix on each bottle and press the edges together.

You can gently stretch the top layer over the pineapple if needed. Don’t stress if some of the juice leaks!

Use a fork to press the edges together, creating a crimped effect all the way around.

Brush the milk over each turnover if doing so.

Bake the turnovers for 8 - 10 minutes, until golden and well risen.

Leave on the tray until cooled. This won’t take long!

Place a strip of paper over the neck of one of the turnovers and dust the exposed pastry with icing sugar.

Repeat for each of your pineapple turnovers.