Get the flour, eggs, butter, rosemary, Moroccan seasoning and salt and mix in a bowl adding milk or water until you have a good a dough.
Break into two portions of equal size and roll with a rolling pin until you have two oblong shaped pieces of dough. Put aside.
Next add the oil to the pan and chop the onion, ginger, and garlic and add to a frypan and fry gently.
Add a fillet of terakihi or snapper (cut into cubes) to the pan and two cubed tomatoes (not too small cubes) with the fish.
While the fish mixture is cooking in a pan turn it to low and make a cheese sauce. About a cup should do fine.
Use half/quarter a cup of mild cheese to make the cheese sauce. also use the water + - either with milk or on its own to make the cheese sauce.
Add the cheese sauce and fish mixture together when both finished cooking. It is important not to have to much moisture in the joint mixture so make the cheese sauce thick and cook the fish mixture so it is not to moist.
Add the lemon pepper, a sprinkle/teaspoon to the mixture
Let the cheese/fish mixture cool 1/2 an hour then put mixture onto the dough and roll like a big, thick spring roll, cut off the ends with a knife and use a fork to mesh the openings together.
Lastly put the pilllows into the oven and cook them on 150 degrees for 30 minutes, or for an hour, depending on how brown and crunchy you want the pillows to be.
If there is to much moisture in the mix the dough becomes a bit to wet and hard to roll
You can add any variation of veggies or chickpeas to the mixture just be careful not to make to much mixture or your pillows will overflow. I had just enough mixture with the recipe given above.