Combine the flour, butter and salt in a large bowl and work the butter into the flour with your fingers, flattening each piece to create large, visible flakes. Add the water and mix until the dough comes together.

Turn it out onto a work surface and, using a rolling pin, roll it into a rough rectangle. Fold it, bringing one third of the dough to the centre, then the opposite third over the top. Rotate 90 degrees, roll it out again into a rectangle, and repeat the process. Complete three roll-and-fold turns in total. The dough should look streaky with butter but hold together.

Wrap in plastic wrap (cling film) and chill overnight, or minimum 1 hour.

Put the rice, milk and vanilla pod and seeds in a small pan. Bring to a simmer, then reduce the heat.

Cook for about one hour, stirring regularly to prevent it sticking to the base of the pan. Once the rice is very tender (we’re not looking for al dente, this needs to be well cooked) add the sugar.

Pour into a heatproof container and place plastic wrap directly onto the surface.

Once completely cool, remove the wrap.

Whisk the eggs in a separate bowl, pour them into the pudding and combine with a spatula. Chill until ready to use.

Whisk the egg and cream in a bowl to make egg wash.

Roll out the dough on a floured work surface to a thickness of three millimeters (1/8 inch), and cut out four circles 20 centimeters (eight inches) in diameter. Place into four 15-centimeter (six-inch) aluminum pie dishes. Cut off the excess, leaving a 2.5-centimeter (one-inch) edge for folding. Fold the edges (we like an empanada-style fold) and brush the edges with egg wash. Pour in the rice pudding (the pie dishes should be three-quarters full).

Place the pies in the refrigerator for 15 minutes, so you get the best puff on the crust.

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Bake the pies for eight minutes, then reduce the heat to 205 degrees Celsius (405 degrees Fahrenheit) and bake for another six minutes. The pudding should look like leopard print, the crust golden.

The pies are delicious at room temperature, but feel free to warm them in the oven briefly. Pour warm maple syrup all over the pies when ready to eat!