Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.

Put the dry ingredients into a large food processor and pulse a few times to combine.

Add the butter and give it a quick pulse 4-5 times until the mixture resembles large breadcrumbs or pieces the size of peas.

Add the egg and lemon zest and process for 5 seconds.

Add 1 tablespoon milk and process for 20 seconds. The dough should start coming together. If it doesn’t, add another tablespoon of milk.

Stop the food processor and remove the dough. Put the dough on a clean surface and make 2 equal disks.

Cover in plastic wrap and refrigerate for at least an hour.

While the dough is in the fridge, prepare the filling.

Place a pot over medium–low heat. Add sugar and milk to the pot and stir until the sugar has melted.

Stir in the poppy seed, semolina, and honey. Remove from the heat and add nuts, mix well to combine. Transfer to a bowl and allow to cool completely.

Preheat the oven to 180C. Line a baking tray with baking paper.

Remove 1 disc from the fridge and let it sit on the kitchen bench for a few minutes to soften a little.

Lightly flour your work surface and your dough. Using a rolling pin, roll the dough out to ½ cm thickness.

Using a 5cm cookie cutter or a 5cm rim of a glass, cut as many circles out of the dough as you can.

Place a teaspoon of the filling in the centre of the circles. Pinch three edges/corner together tightly to form a triangle.

Repeat with the second disc.

Bake for 12-15 minutes, remove from the oven and allow to cool for about 5 minutes.

Transfer to a cooling rack to cool completely and sift icing sugar on top.