Instructions: Process flour, pepper and butter until combined. Add cheese, process until mixture forms a ball. Knead dough on a lightly floured surface until smooth; cover and refrigerate 30 minutes.

Roll pastry between sheets of greaseproof paper until 2mm thick.

Cut into 4cm rounds, top each with a meatball. Fold pastry to enclose meatballs completely, roll into balls. Brush top with egg, sprinkle with seeds, place about 3cm apart on greased oven trays. Cover and refrigerate 30 minutes.

Bake in a moderately hot oven about 15 minutes or until lightly browned; cool before serving.

MEATBALLS:- Combine all ingredients in a bowl; mix well. Roll level teaspoons of mixture into balls.

You can make three hours ahead of time and cooked balls freeze well.

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