Method

1. Place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water and process until dough just comes together, adding more water if needed. Turn the dough onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
2. Preheat oven to 200°C. Divide the dough into 12 even portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Grease a 12-hole, ½-cup (125ml) muffin pan. Line holes with the pastry discs. Use an 8cm round fluted pastry cutter to trim the edges. Place in the fridge for 15 mins to rest.
3. Line each case with a disc of baking paper. Fill with pastry weights or rice. Bake for 8 mins. Remove paper and weights or rice. Bake for 5 mins or until light golden. Reduce oven to 150°C.
4. Place asparagus and peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 30 secs. Refresh under cold water. Drain.
5. Divide asparagus mixture, salmon and cheddar among pastry cases. Whisk eggs, cream and dill in a jug. Season. Pour the egg mixture around salmon mixture in pastry cases. Bake for 20 mins or until filling is just set. Set aside to cool.
6. Serve warm or at room temperature.