1. Place the flour and salt in a large mixing bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Add sufficient water to make a stiff dough and knead until smooth.

2. Divide the mixture in half and roll each piece out into very thin sheets, turning and sprinkling with extra flour frequently to prevent sticking and tearing until so thin as to be almost transparent. Cover with a damp cloth until ready to use.

3. To assemble - place teaspoons of the filling of your choice over one sheet, about 37mm/1 ½ inches apart. Cover loosely with the second sheet and press down firmly around each mound then cut into squares with a pastry wheel.

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