These scrumptious cut-and-fold pastries are irresistible dunked in tzatziki, the Greek-style cucumber and yoghurt dip. Serve with boiled new potatoes and crunchy salad leaves.
*For salmon, use cooked, peeled prawns or flaked, smoked mackerel.
*For broad beans, use frozen petits pois or sweetcorn.
*For fennel or dill, use watercress.
*Line the baking sheet with baking parchment or foil to save time washing up.
*Buy good-quality tzatziki instead of making your own.