Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
Cut into cubes

Place the flour, caster sugar and dairy free spread in a food processor
Pulse about 5 times so the dairy free spread is broken up but still visible

Turn the food processor on so it is running on a low setting
Gradually pour in the cold water
Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)

Preheat the oven to 180 oC

Roll out until the dough is about 5mm thick
Cut into 8 equal sized rectangles

Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
Top with the roughly chopped dairy free dark chocolate

Brush the space you have left at the edge of the pastries with the beaten egg
Place the remaining four sheets of pastry on top of the filled slices

Seal the edges by pressing down with a fork all the way round the perimeter
Place on a baking sheet lined with parchment paper
Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like

Bake in the oven for about 15 minutes or until golden brown
Dust wth a little cocoa powder before serving