1. To make the pastry, in a mixing bowl add the flour, salt and cold butter. With your fingertips, mix until a sandy texture is reached. Add the cold water and mix to form a smooth dough.

2. Wrap the pastry in clingfilm and chill it for 25 minutes.

3. Once the dough is rested, roll out on a floured surface until it is 2mm in thickness. Using a small bowl, cut out seven 6in round discs. You may need to re-roll the trimmings to get seven discs.

4. Depending on the fillings of your choice, place some chocolate, marshmallows or berries into the centre of the disc.

5. Dip a pastry brush in water and brush the edge of the disc. Fold over, creating a half-moon shape, and pinch the edges to seal fully. Chill the pastries for 20 minutes.

6. Lightly whisk the egg whites and brush this over the parcels. Bake in a preheated oven set at 180 degrees/160 degrees fan for 10 minutes.

7. The parcels should be still very pale when you taken them out of the oven. Carefully place them over a low/medium heat on your barbecue and allow them to char and take on a beautiful golden-brown colour.

8. Turn and repeat on the other side.

9. For the chocolate dipping sauce, heat the cream and pour it over the chopped chocolate and stir to melt. Once melted, add a pinch of sea salt.