• To make the pastry, pour the flour, sugar and salt into a bowl and mix together. Cut the butter into cubes and toss them with all the flour. Rub them into the flour with your fingertips, and try to be as gentle as possible, keeping your fingers nice and cold. Once you have rough breadcrumbs, set the bowl aside.
• Add the vinegar to the iced water. Add a tablespoon of water to the flour mixture at a time, mixing with each addition. I added 10 tbsp water until it all came together, but yours may be different. Bring the dough together with your hands, it should still be a bit messy and floury, then divide into two rectangles and securely wrap in cling film. Chill them for two hours or overnight.

For the fillings:

• To make the nectarine compote you can make it with hibiscus for a lovely red colour or without. If using hibiscus, combine the water and the hibiscus flowers in a saucepan and bring to the boil. Lower the temperature and simmer for 10 minutes. Strain the liquid which should be beautifully vibrant into another pan.
• (If you don't want to add hibiscus go from here, using a pan of 100ml water.) Add the chopped nectarines and sugar.
• Bring to the boil and stir to dissolve the sugar. Reduce the temperature and simmer gently for roughly 30 minutes, until the liquid has evaporated and the compote is thick and velvety.
• To make the cheesecake filling, beat together the crème fraiche and fromage blanc or cream cheese in a bowl. Add the sugar and feel free to taste, it's utterly divine.

Assembly:

• Once the pastry has chilled for long enough, it is time to make hand pies! Take one of the pastry rectangles from the fridge and roll it out on a floured work surface until it's the thickness of a £1 coin. Try to keep the rectangular shape intact, but no problem if the pastry has a mind of its own. Trim the edges with a sharp knife then cut out 8 rectangles roughly 7cm x 10cm. Place them all on a tray or plate and chill in the fridge for 10 minutes to half an hour so that they are firm and ready to fill.
• Roll and cut the other rectangle of pastry if you'd like to cook 8 hand pies. I don't blame you if you do. Repeat the previous step.
• Pair pastry rectangles which have similar sizes so that they seal together easily. Take one rectangle and top with a tablespoon or two of cheesecake filling. Add a tablespoon or two of nectarine compote. Make sure you keep a border clean around the edge.
• Brush the beaten egg around the border, then lay the matching pastry partner on top. Push down along the edges to seal, then, with a fork press the prongs around the edge. Set aside and repeat with the rest of the pastry.
• Chill the hand pies in the fridge - yes, there's a lot of chilling, I know, we're nearly there! - for 10 minutes and preheat the oven to 200°C/180°C fan/400°F.
• When the hand pies are ready to bake, lay them on a paper-lined baking tray. Brush them with egg wash and sprinkle with demerara sugar. Slide the tray into the oven and bake for 25-30 minutes until golden and puffed up like a balloon. Leave to cool slightly then tuck in with leftover cream cheese filling.