With the 2 teaspoons of butter, grease 12 patty tins.
Set aside.
To make the pastry, sift the flour and salt into a medium sized mixing bowl.
With a knife, cut 2 ounces [1/4 cup] of the butter into the flour.
With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the water and mix to a firm dough.
Cover the dough with greaseproof or waxed paper and put it in the refrigerator to chill for 15 minutes.
Put the remaining butter between two pieces of greaseproof or waxed paper.
Beat it with the back of a wooden spoon or mallet into a flat oblong about 3/4 inch thick.
On a floured board, roll out the dough into a rectangular shape 1/4 inch thick.
Place the oblong of butter in the centre of the dough.
Fold the dough over it to make a parcel.
Cover the dough and put it in the refrigerator for 10 minutes.
Place the dough, with the folds downwards, on the board and roll it out away from you into a rectangle.
Fold the rectangle in three.
Turn so that the open end is facing you and roll out again.
Cover the dough and put it in the refrigerator to chill for 15 minutes.
Repeat this rolling and folding twice more.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
To prepare the filling, in a medium sized mixing bowl, combine the cheese, butter and sugar with a wooden spoon.
In a small mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are thick and creamy.
Pour the egg yolks into the cheese mixture and mix well.
Add the potato, ground almonds, lemon rind, nutmeg and brandy.
Stir well until all the ingredients are thoroughly mixed.
Set the filling aside.
On a floured board, roll out the dough until it is about 1/4 inch thick.
With a 4 inch pastry cutter, cut the dough into twelve circles.
Line the bottoms and sides of the prepared patty tins with the dough circles.
Fill each dough case with a spoonful of the filling.
Place the patty tins on a baking sheet and put it in the oven.
Bake for 20 to 25 minutes or until the pastry is golden.
Carefully remove the cakes from their tins and set aside on a wire rack to cool completely before serving.