1 1/2 cups (150 g) 6 oz plan flour (All purpose)
1 1/2 oz) lard
pinch of salt
40 g (1 1/2 oz) margarine
1 1/2 oz) lard
pinch of salt
40 g (1 1/2 oz) margarine
for the fruit mixture
1 oz lard
1 medium-sized cooking apple, chopped
4 oz (100 g) currants
1/2 level teaspoon cinnamon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1 medium-sized cooking apple, chopped
4 oz (100 g) currants
1/2 level teaspoon cinnamon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
method
1. Make the pastry by rubbing 1 1/2 oz lard and the margarine into the flour and salt as for shortcrust pastry.
2. Roll out the pastry and cut 12 circles using a 10 cm (4 in) cutter.
3. Place a small spoonful of the fruit mixture in the centre of each circle.
4. Moisten the edges of the pastry and fold over to form a half-circle shape.
5. Press the edges together with the prongs of a fork and bake for about 20 minutes at 220°C, 425°F, mark 7 until golden brown.
6. Serve sprinkled with castor sugar.
2. Roll out the pastry and cut 12 circles using a 10 cm (4 in) cutter.
3. Place a small spoonful of the fruit mixture in the centre of each circle.
4. Moisten the edges of the pastry and fold over to form a half-circle shape.
5. Press the edges together with the prongs of a fork and bake for about 20 minutes at 220°C, 425°F, mark 7 until golden brown.
6. Serve sprinkled with castor sugar.
serving amount
makes 12
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