Stir together the flour, herbs and salt in a bowl. In a small pan, heat the water and butter to boiling point. Immediately, tip the fat mixture on to the flour and beat vigorously for 3 minutes. Beat in the eggs, one at a time, beating the mixture hard between each addition.
Using 2 dessertspoons to shape rounds of the mixture, place them well apart on a greased baking sheet.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes, or until the buns are well risen and sound hollow when tapped.
Split the buns open to allow the
steam to escape and leave them on a wire rack to cool. Store for up to 1 day in an airtight tin.
To make the filling, beat together all the ingredients. Cover and chill the mixture if not using immediately. Fill the buns just before serving.