1. To make the pastry, crumble together the flour, salt and the Stork margarine in a bowl by hand until it resembles breadcrumbs.
2. Add in the cold water, one tablespoon at a time until it forms a dough.
3. Wrap the dough in cling film and chill for an hour.
4. To make the filling, mix all of the ingredients together.
5. Pre-heat the fan oven to 180C/gas mark 3 and roll out the pastry and cut into discs using a small plate as a guide.
6. Put a large tablespoon of the filling just below the middle of the disk.
7. Use a pastry brush to spread a little egg around the edge and pull the pastry over and seal shut.
8. Use a fork to create a crimp pattern around the edge. Pierce with a knife to let the steam out and brush with the beaten egg.
9. Bake for 30 minutes, these are best enjoyed hot so serve straight from the oven or heat up in the microwave before eating.

Original recipe by She Who Bakes