for the pastry:
175g white spelt flour
75g cheddar cheese grated
1 large egg
For the filling:
200g smoked salmon chopped
100g prawns chopped
1 tbsp capers chopped
150ml sour cream
1tsp dried dill
Heat oven to 220 degrees C
Put flour with a pinch of salt in a food processor, add butter and pulse until butter is rubbed in. Add 50g of the chees, and crack the egg into the bowl, turn the mixer on and process until you get a pastry. Wrap pastry and rest in fridge for ten minutes.
In a bowl mix the salmon, prawns, capers, dill and soured cream together with a little black pepper.
Roll out the pastry until it is about 2-3mm thick. Cut 8cm circles out of the pastry, roll up the ends and repeat 9you should get about 25 circles).
Take a pastry circle, using a little water moisten the edges. Place one teaspoon of mixture in the base and then press the edges together firmly. Place on a baking sheet.
Repeat until all the pastry discs are full. Place the baking sheet in the fridge for ten minutes.
Brush each pastry with a little milk, and sprinkle the remaining cheese over teh pastries. Bake in the oven for 15-20 minutes until golden. Serve with salad, sour cream and chive dip, or take on a picnic.