Simmer the pork sausages for 3 minutes; drain and cool. Cut into dices the same size as the ham and pan fry them both in a little oil until browned.

Mix the apple, currants and lemon juice to stop the apple from browning.

Cut 4 rounds from the pastry, 15cms in diameter, and spoon equal amounts of the sausage and ham mixture onto one half of the pastry rounds; sprinkle with the drained apple mixture. Break some mint over the apple and season with the pepper to taste.

Brush the edges of the pastry with the beaten egg and fold the bare pastry half over the filling. Crimp the edges with a fork or finger and thumb. Brush the top of the pastry with beaten egg and cut 2 to 3 slits into the top to allow the steam to escape during cooking.

Cook on a greased baking tray at 200°C for 15 minutes and then reduce the heat to 180°C and cook for 15 minutes. Brush the turnovers with beaten egg when you turn the oven down to 180°C. It is important that the oven be preheated and hot so as to get the pastry cooking; otherwise, the butter/shortening will melt and the pastry will not crisp. Serve on their own, when cooled a little, or with cooked vegies of your choice.