Pre-heat your oven to 180C / 375F / Gas mark 5.
Chop your nectarine into small chunks and place the chunks into a small bowl.
Add the sugar, cornflour, salt and ground cinnamon and toss the fruit until everything is well covered.
Cut your sheet of pastry into 6 squares, don't worry about precision and divide the fruit up into the 6 squares.
Fold the squares over into triangles and using a fork pinch the edges together.
Brush a little milk over the top of the turnovers and cut a couple of slits in the top of each turnover to stop them bursting open.
Pop them in your hot oven in the middle and bake for 15 to 20 minutes. You want them to have puffed up and a lovely golden brown colour.
Once baked take them out of the oven and allow them to cool for a while. Then serve and enjoy.
These are best eaten on the day of baking, but they can be kept up to 3 days in an airtight tin. To freshen them up, pop them in a warm oven for a few minutes.