Preheat oven to 220c/425f/Gas 7 and place in a baking sheet to warm.
1 For the Pastry: Place the flour, fat and salt in a food processor and whiz for 30 seconds until it starts to come together.
2 Slowly add the water until the pastry dough is formed. Remove the dough and leave to rest. Remove the stones from the dates and chop finely.
3 Grate the cheese and place 3/4 in a bowl with the dates, reserving the rest for later. Grate a little nutmeg over the top and mix well.
4 On a floured surface, roll out the pastry to about 5mm thick. Use a large 4-5" cutter, or a small plate as a template, to cut rounds of pastry.
5 Place small amounts of the date and cheese mixture in the centre of each circle of pastry and brush the edges with a little milk.
6 Fold the pastry in half, making a small pasty and seal the edges with a fork.
7 Place the pasties on a greased baking sheet, and prick the tops with a fork. Glaze with milk and sprinkle with grated cheese.
8 Place in the oven for 10 minutes. Heat a small frying pan and add the coriander and cumin.
9 Dry fry for about 30 seconds, add the oregano and heat for a further 30 seconds. Remove from the pan and cool in a small bowl.
10 Take the fennel, discard the outer leaves and slice into thin strips. Slice the tomatoes in wedges and place in a bowl with the fennel. Cut or tear a handful of basil leaves and add too.
11 Squeeze the lemon juice over the salad and add the oil and some salt. Grind the cooled spices in a pestle and mortar, sieve over the salad and mix.
12 Remove the pasties from the oven when golden brown, and serve with the salad and cucumber slices.