In a food processor, combine flour 1 cup butter and 1 tsp salt pulsing until crumbly. Gradually add water, just until ball forms. Add up to 1 tbsp more water if dough is too dry. Turn dough onto work surface. Press together for form ball then flatten into disk. Wrap in plastic wrap and refrigerate for 30 minutes.
To make filling in a large bowl beat together remaining butter, brown sugar, honey and eggs until light and fluffy. Add vanilla and remaining salt. Stir in raisins and walnuts.
Roll out dough on lightly floured sufrace to 1/8" thickness. Cut into 3 1/2 - 4" circles. Flatten 24 muffin liners. Place each circle of dough on a flattened muffin liner. Place carefully into muffin cups.
Fill each cup with 2 tbsp filling and bake in 375F oven for 15 minutes or until pastry is golden in colour.
