Combine flour, salt, 60g butter, 225ml water, and lemon juice into a smooth dough using a food processor.
Rest the dough in the fridge and bash the remaining butter block into a smooth square.
Seal the butter inside the rolled-out dough and fold into thirds to create a rectangle.
Rotate the dough 90 degrees, roll, and fold again before resting in the fridge.
Repeat the rolling and folding process until you have completed 6 turns in total.
Brown the chicken in a frying pan over medium heat.
Blend onion, peppers, coriander, chillies, ginger, garlic, and salt into a smooth paste.
Toast the spices in oil, then cook with the chicken and coriander paste for 10 minutes.
Stir in the yoghurt and lemon juice to the chicken mixture once cooked.
Brown the pork steaks, then simmer in apple juice and soy sauce for 2 hours.
Cool and shred the pork after it has simmered to a tender state.
Grind fennel seeds and fry in butter with rosemary and the shredded pork for 3 minutes.
Roll the finished pastry to 5mm thick and cut out 48 rings and 48 bases.
Place rings on egg-washed bases and bake at 200°C for 17 minutes until golden.
Fill the cooled pastry cases with the chicken or pork mixtures and serve immediately.