Poppy Seeds Hamantashen

For the dough: mix together the flour, salt and sugar in a mixing bowl. rub in the butter until the mixture resembles breadcrumbs.

Add the egg yolk and work to a soft dough, adding a little milk if necessary. Wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 baking trays with non-stick baking paper.

For the filling: put the poppy seeds and milk in a pan and simmer for 15 minutes until thick.

Add the honey, sugar and raisins and simmer for 5 minutes.

Add the lemon zest and juice and the butter and mix well. Set aside to cool.

Divide the dough into 4.

Roll each piece out on a floured surface about 3mm|1/8" thick.

Cut into 7.5cm|3" rounds, re-rolling the trimmings.

Put a heaped teaspoon of filling in the centre of each round.

Lift up the edges on 3 sides and fold over the filling to a triangular pyramid shape, pinching the sides together to seal, but leaving the top open.

Place on the baking trays and brush with beaten egg.