In a medium mixing bowl, sift together the flour, salt and granulated sugar.
Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and small pea sized pieces of butter still remain in the mixture; alternatively, a food processor can be used to pulse the butter into the flour mixture, if preferred.
In a small bowl, whisk together the water, vanilla and egg yolks.
Pour over the dry ingredients; gently toss together with a wooden spoon only until a soft dough forms.
Form the dough into 2 rounds; wrap in plastic wrap and let the dough rest in the refrigerator for at least 20 minutes.
Remove from the refrigerator and roll it out to about a 10 x 15 inch rectangular shape or to about a thickness a little greater than ⅛-inch.
Use a 5-inch round cutter to cut the pastry into circles; alternatively, cut the pastry into squares and make rectangular or triangular turnovers.
Lay the pastry circles onto a parchment lined cookie sheet.
Brush the edges of the tops of the pastry with an egg wash made from whisking together 1 egg with 1 tbsp. cold water.
Scoop a heaping tablespoon of the blueberry compote in the centre and fold the pastry over the top.
Press down at the edges of the dough to seal in the filling.
When all of the turnovers are completed, egg wash the tops and, using the tip of a sharp knife, make three small slits in the top of each one.
Chill the turnovers for 20 minutes in the refrigerator before removing and baking.
