Combine the macadamias, flour and salt in the bowl of a food processor and process carefully to create a fine flour mixture.
With the motor running, gradually add the combined oil and water. Process until the mixture comes together to form a ball. You may need to add a little more water to make the ball form – take care to only add a small amount at a time.
Pat the mixture together, wrap in waxed paper and set aside for 15 minutes.
Preheat oven to 180°C. Pinch a teaspoon-sized piece of dough from the ball and flatten in your hand to make a circular disc. Place the flattened disc into the base of a mini muffin tin hole and use your fingers to press the dough mixture out as thinly as possible along the base and sides of the muffin hole. Repeat with the remaining dough.
Bake for 10 minutes, until crisp and golden. Cool in the tin for 5 minutes before removing and cooling completely on a wire rack. Repeat with the remaining dough.
When cool, fill with fillings of your choice. Or, store in an airtight container until ready to fill and serve.
You can fill with any fillings of your choice, our suggestions include macadamia feta cheese
on top of caramelised onion, roasted capsicum strips, chopped sundried tomato or olive tapenade. Garnish with chopped or micro herbs.