Preparation
- Mix all the filling ingredients together. The currants will give the dish a lovely chew, while the cinnamon gives it a delicious warmth. The orange zest will add a bit of tang to the dish and the cheese will give it tasty richness.
- Cut 10cm circles from the pastry. Re-roll the off cuts and cut more circles. Put a spoonful in the filling in the middle of each, brush the edge with water, then draw them into the centre.
- Mould into a disc and place on a baking sheet.
- Make a small slash in the top, brush with milk, then sprinkle with sugar and bake at 180c for 10-12 minutes.
- Serve warm.