Tahini and honey handpies

Method

1. To make the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Shape the dough into a rough disc and wrap in plastic wrap. Chill for 3 hours.
3. Roll out the pastry on a lightly floured work surface to a circle with a thickness of 3 mm. Line four 10 cm × 2 cm deep oval pie dishes with the pastry. Trim the edges and chill for 2 hours.
4. Preheat the oven to 200°C. Line the pastry cases with baking paper and fill with baking beads (or uncooked rice or dried beans). Cook for 20 minutes or until the pastry is light golden. Remove the paper and baking beads, then bake for a further 5 minutes or until the pastry is golden and dry to the touch. Remove from the oven and leave to cool completely.
5. Meanwhile, whiz the tahini, almonds, chocolate, coconut oil and desiccated coconut in a food processor until thick and smooth.
6. Divide the filling among the cooled cases and chill for 2 hours until firm and set. Drizzle with honey and scatter with black sesame seeds to serve.