rough puff pastry using 200 g flour
flour for rolling out
2 tbsp (1 oz) 25 g butter or margarine
1 apple
200 g currants
25 g cut mixed peel
1/4 cup (50 g) 2 oz sugar
2 tsp Mixed Spice (All Spice / Pumpkin pie spice)
beaten egg or milk for glazing
caster sugar (superfine granulated) for dusting
flour for rolling out
2 tbsp (1 oz) 25 g butter or margarine
1 apple
200 g currants
25 g cut mixed peel
1/4 cup (50 g) 2 oz sugar
2 tsp Mixed Spice (All Spice / Pumpkin pie spice)
beaten egg or milk for glazing
caster sugar (superfine granulated) for dusting
method
1. Heat the oven to hot, 220°C, gas mark 7.
2. Divide the pastry in half, and roll out each piece on a lightly floured surface into a 15cm square about 2mm thick.
3. Melt the fat.
4. Peel, core, and chop the apple and mix it with the currants, peel, sugar, spice, and melted fat.
5. Spread the mixture on one piece of pastry, lay the other piece on top and seal the edges well.
6. Mark the top into squares or oblongs with the back of a knife, without cutting through the pastry.
7. Glaze with beaten egg or milk.
8. Put on a baking sheet and bake for 20-30 minutes until golden-brown.
9. Cut into squares or oblongs and dust with caster sugar.
2. Divide the pastry in half, and roll out each piece on a lightly floured surface into a 15cm square about 2mm thick.
3. Melt the fat.
4. Peel, core, and chop the apple and mix it with the currants, peel, sugar, spice, and melted fat.
5. Spread the mixture on one piece of pastry, lay the other piece on top and seal the edges well.
6. Mark the top into squares or oblongs with the back of a knife, without cutting through the pastry.
7. Glaze with beaten egg or milk.
8. Put on a baking sheet and bake for 20-30 minutes until golden-brown.
9. Cut into squares or oblongs and dust with caster sugar.
serving amount
makes 16-20
rate this recipe
9.5
out of 10
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