1.   Lightly fold one half of the dough back over the rolling pin, then carefully transfer to the tin.

2.   Fold each half over onto itself, wrap in wax paper, and refrigerate several hours or overnight.

3.   Fold plain half of each tortilla over cheese mixture.

4.   Fold unfilled half of crust over filling and seal by pinching with fingers or pressing tines of fork, to make a half-moon.

5.   Fold plain half of tortilla over cheese.

6.   Fold blank half over, fitting it neatly.

7.   Fold plain half of each tortilla over salmon mixture.

8.   Fold plain half of tortilla over to cover filling.

9.   Fold other half of the dough over and crimp edges.