Method

Preheat oven to 230C.

In a food processor pulse the cream cheese and cold butter. When combined add the flour and salt. Pulse to combine, scraping down the sides of the bowl. If it doesn’t come together after a few pulses, add a little cold water.

Sprinkle a clean surface with ¼ cup of flour. Turn the pastry out onto the work surface and bring together with your hands. Knead for about 3-4 minutes until it forms a smooth ball. Wrap the pastry in cling film and chill in the refrigerator for 5 – 10 minutes.

In a small saucepan, heat the verjuice and add the currants to the pan. Heat gently for a few minutes so that the fruit re-hydrates. Set aside to plump and cool.

Sauté the onion and garlic in the extra virgin olive oil until translucent, but not browned. Add the ginger and cinnamon and continue to cook for a couple of minutes, until the spices give off a rich scent. Remove the pan from the heat and allow to cool.

Put the raw pork mince into a large mixing bowl with the cooled onion mixture and all other ingredients, including the Verjuice and currants, and mix thoroughly. Cover and refrigerate until ready for use.

Take the pastry from the fridge and roll between two pieces of baking paper until approximately 2 mm thick.

Cut the pastry into circles, approximately 18cm in diameter. Add filling (approx 100g) in a half moon shape on the left side of the pastry circle, leaving a 1cm edge. Fold the right side of the pastry over the filling and join the two edges of the pastry together by folding and crimping with your fingers. Brush the tops of the pasties with egg wash. Put the pasties into the fridge for 10-15 minutes and cook in oven for 20-25 minutes, until golden brown.