Make the pastry by adding salt to the flour and rub through the chilled butter until coarse. Add some cold water to bring the pastry together.
Let the pastry rest in the fridge for 20-30 minutes.
Roll out the pastry and cut against your baking shell, use a fork and pierce some holes in the pastry and blind bake for about 15-20 minutes at 180 Deg C preheated oven.
Combine your filling together in a bowl and mix well. Pour the fillings into the partially baked shells & bake until the filling is cooked.
Let it cool and set before serving.
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