I usually make these turnovers with homemade rough-puff pastry (also called blitz pastry) because it tastes better, but I won't blame you if you use commercial puff pastry. It's worth seeking out all-butter puff, and it's even better if you buy it in a block, rather than rolled out sheets, which are too thin.
My favourite jam to use as a filling is homemade mango jam - it has a bright, summery taste and the mango flavour is very pure. You can make it with other types of jam, but try the mango version first. Whichever jam you choose, check the consistency - if it's too runny, simmer it in a saucepan until it becomes thick but spoonable, then refrigerate it until cool, before using it in the turnovers.
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