• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter in a food processor.
• Pulse a few times to combine.
• Add the almond milk, 1 tablespoon at a time, until a dough forms.
• If the dough is too dry, add a little more milk.
• Divide the dough into 4 equal portions and roll them into circles about 3 mm thick.
• Place 2 circles on the prepared baking sheet.
• Divide the remaining peanut butter and jam into 2 equal portions.
• Spread them in the center of the bottom crusts, leaving space at the edges to prevent filling from escaping.
• Place the remaining crusts on top, press the edges with a fork to seal, and prick the top crust with a fork for ventilation.
• Brush the top with milk.
• Bake for 26 minutes, or until the edges are golden brown.
• Let the pastries cool on a wire rack.

Variation:

• For an extra touch, drizzle icing over the top.
• Mix powdered sugar, almond milk, and vanilla extract until smooth and drizzle over the pastries once they cool.