Step by step method

1. Sift together flour, baking powder and salt.
2. Add Stork Bake and mix.
3. Add vinegar to water and mix into flour mixture.
4. Lightly form dough into a ball and refrigerate for 2 hours.
5. Turn out onto a floured surface and roll out into rectangle about 10mm thick.
6. Fold dough in half from short side to short side; fold into half again in same direction; fold in half from left to right to form a square.
7. Place in refrigerator before required.
8. Place all ingredients in a saucepan and bring to the boil over low heat.
9. Cook, stirring all the time, until filling has a smooth, soft consistency. Avoid overcooking which makes it tough and sticky.
10. Roll out the pastry to 5mm thickness, cut into rounds and place in patty pans.
11. Place 15ml filling in center of each round and cover with strips of leftover dough.
12. Brush pastry with beaten egg yolk.
13. Bake at 200°C until rich golden colour.