Sift the flour into a bowl.
Cut the butter into flour with a palette knife and, as soon as the
pieces are well coated with flour, rub in with your fingertips until
the mixture resembles breadcrumbs.
Mix in the almonds, cheese and seasonings.
Beat the egg yolk, adding half the water.
Pour into the bowl and mix to a dough, adding the remaining water
Lightly flour the dough, wrap it in greaseproof paper and chill
it in the refrigerator for 15 minutes.
Set the oven at 375F
Roll out the dough to 1/4 inch thick and stamp out rounds with
pastry cutter; brush half the rounds with beaten egg.
Place all rounds on a baking sheet lined with greaseproof paper
and bake in the pre-set oven for about 10 minutes or until golden
Meanwhile prepare the filing.
Put the arrowroot, egg yolk, paprika, salt and pepper into a pan,
mix and add the milk and cheese slowly.
When blended place the pan over moderate heat and bring to a boil,
stirring; draw aside.
Whip the egg white to a firm snow and fold into the sauce.
Return to heat and cook for a minute or two, stirring slowly.
Place a teaspoon of filing on the unbrushed pastry rounds and sandwich
with brushed ones, keeping the brushed sides out, on top.