In a bowl, mix the flour with the salt. Melt the butter and add to the flour and salt mix.
With your hands rub the butter and flour together until you can feel the mix clumping, by which point add half of the warm water.
Continue adding until you get a nice elastic dough you can roll out. The dough should be firm and not stick to the bowl. Before you roll it out, work the dough for 5 minutes and wrap in cling film. Leave for at least 30 minutes in the fridge.
Mince the left-over meat and the chorizo and mix together. Chop the shallots finely.
In a pan over medium heat, add the chopped shallots. Let them soften for a good 10 minutes so you get all that lovely sweetness out of them. Add the flour and let it cook for another 5 minutes.
Add the milk and let it cook for another 5 minutes or until you get a creamy bechamel style consistency.
Add the meats, the tabasco, chervil and the grated nutmeg, and mix well. At this stage, pre-heat the oven at 180 degrees Celsius (350 Fahrenheit, Gas Mark 4).
Cook for 5 minutes and check the consistency. If you think it’s too wet, you can add some more flour to thicken the mixture at this point. Add the egg yolk.
Let it cook for 5 minutes mixing well. In the end, add the lemon zest, lemon juice and freshly ground black pepper. Adjust your seasoning. The filling is ready, so time to put together some delicious pastries!
Roll out the pastry as thin as possible, keeping it strong enough to fill.
Place about half a tbsp in the middle of a 10cm section, ready for folding.
Fold over the filling, making sure you remove all air pockets and cut it with an appropriately sized pastry cutter (you can also use the edges of a large glass).
Lay a sheet of baking paper on a baking tray and lay the pastries on top. Bake for 15 minutes.
Remove from the oven and fry on hot oil until golden, turning halfway. Remove from the oil onto kitchen roll to dry the excess fat. Enjoy warm!