Preheat the oven to 170C/325F/gas 3.
To make the filling place the ground almonds, sugar and ground ginger in the medium mixing bowl and stir together thoroughly.
Add the water and bring the ingredients to a soft paste. Set aside.
To make the pastry sift the flour and salt into the large mixing bowl.
Cut the butter into very small chunks, add them to the bowl and stir them in.
Add the cold water and bring together to a wet dough with a lumpy consistency.
Cover with clingfilm and place in the fridge for 30 minutes.
Place the dough on a floured work surface and shape into a rectangular block.
Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that.
Give it a quarter turn and roll out again to the original sized rectangle.
Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.
Remove the dough from the fridge and place on a lightly floured work surface.
If you’re using ready-made puff pastry, simply unwrap it and roll out to 2mm thick.
Roll out to about 2mm thick. Using the fluted tart cutter, cut out 18 rounds. Cut the rounds as closely together as possible – it’s not possible to use up any scraps as it will lose the lamination.
Place a dollop of the filling on one side of the pastry round, dip your finger in cold water and dab the edges. Fold over to make a half moon shape. Seal the edges securely with your fingers. This will undoubtedly mean the fluting will disappear so use the pastry cutter again to trim the edge.
Add the oil to the skillet or deep frying pan to about 5mm deep. Heat to a temperature of 200C and fry the pastries until lightly browned.
Transfer to a board with a few layers of kitchen paper spread out on it.
Heat the honey in the saucepan until very runny.
Lightly grease the baking sheet with butter.
Place the pastries on the baking sheet and brush with the honey.
Place in the oven and bake for 10-15 minutes.
Remove from the oven and allow to cool before transferring to a serving plate and dusting with icing sugar.
