Arrange the raspberries on top and brush the edges with egg wash. Cut it into 12 even rectangles, then pipe some filling on to six pieces, leaving a ½cm border around the edge. On a lightly floured surface, roll out the pastry to a large, 3-4mm-thick rectangle. Spoon into a piping bag and chill until needed. Beat in the egg, then stir in the ground pistachios, flour and salt. Beat the butter, sugar and lemon zest until smooth, then mix in the pistachio paste, if using. To make the filling, finely grind the pistachios in a food processor. Heat the oven to 200C (180C fan)/390F/gas 6 and line two oven trays with baking paper. Wrap in clingfilm and chill for two to three hours, or until firm.
Roll out into a rough rectangle, fold the top third down to the middle, then fold the bottom third up on top of that (a bit like a letter). Turn out the dough on to a lightly floured surface and bring it together with your hands. Continue adding water a tablespoon at a time until there are no dry patches of flour (you’ll probably need 100-120ml cold water in total). Make a well in the middle, add 60ml cold water and stir with a table knife until it starts to come together into a dough. To make the pastry, put the flour, sugar and salt in a bowl, then rub in the diced butter until the mixture turns chunky (it’s fine if there are some larger bits of butter in there).
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