Place the flour, sugar and salt into a food processor (or bowl) and add the cubed butter. Pulse the processor (or rub with your fingers if making by hand) until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse/mix again briefly until the dough holds together when pressed between your fingers. If it feels dry add 1-2 teaspoons of extra sour cream until it holds together.

Tip onto the bench and very briefly knead into a cohesive ball - don’t over-knead, the dough will meld together as it rests. Shape into a disk, place into a covered container and rest in the fridge for a minimum 30 minutes - or overnight for the sour cream to do its magic.

When ready to make the pastries preheat the oven to 200ºC (fan 180ºC). Line a baking tray with baking paper.

Remove the dough from the fridge 10-15 minutes before rolling to soften a little.

Meanwhile, prepare the fruit and place in a bowl with the sugar, lemon juice and cornflour or tapioca. Mix to combine.

On a lightly floured bench, and using a floured rolling pin, roll out the pastry until 3mm thick. Using a 12cm wide bowl (or pastry cutter) and the tip of a small knife cut the pastry into 10 circles. Re-roll the pastry as needed until it is all used.

Onto each pastry circle add a rounded tablespoon of the fruit mixture on one half then fold the other half over to encase the fruit and make a half-moon shape. Use a fork to crimp the sides, then cut a small cross in the top to release steam. Repeat with the remaining pastry and fruit.

Place the pastries onto the prepared tray. Brush with the beaten egg and sprinkle each with a little extra sugar. Bake for about 20 minutes or until the pastries are golden on the top and bottom. Cool on a rack.

Serve warm or cold, these make great lunchbox fillers.