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1
cheese filling: Mix all the ingredients together, taste and adjust seasoning, if necessary.
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2
Dough: Sift the flour and salt into a large bowl.
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3
Make a well in the centre, add the water and lemon juice and mix thoroughly with a wooden spoon.
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4
Add the melted fat and knead for about 10 minutes or until smooth.
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5
Shape the dough into 1 large ball, cover with a damp cloth and leave for 30 minutes.
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6
Lightly flour your working surface and roll out the dough until 0.
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7
5cm thick.
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8
Put the block of margarine or butter in the middle of the sheet of dough and fold the pastry over the fat so that it is completely enclosed.
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9
With a well floured rolling pin, flatten the dough to a 1cm thickness.
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10
Fold the dough in half and refrigerate for 10 minutes.
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11
Roll out the dough again on the floured surface to 0.
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12
5cm thickness.
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13
Fold in half and refrigerate for a further 10 minutes.
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14
Keeping the work surface well floured, roll the dough out once more as thinly as possible.
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15
Cut into 7.
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16
5cm-10cm squares or circles.
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17
Put 5-10ml of filling in one half of each shape.
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18
Dampen the edges with cold water and fold over to make rectangles or semi circles.
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19
Seal the edges with your fingertips or a fork.
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20
Arrange on a greased baking tray with a little beaten egg.
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21
Bake in a 180u00b0C (350u00b0F) mark 4 oven for 20-30 minutes or until puffed or golden brown.
