200 g (8 oz) flaky pastry
2 oz (50 g) raisins
6 apples, peeled and chopped
butter
juice of 1/2 lemon
4 tablespoons chopped mint (pressed down)
2 oz (50 g) currants
2 oz (50 g) candied peel (candied fruit), chopped
sugar to taste
castor sugar to glaze
2 oz (50 g) raisins
6 apples, peeled and chopped
butter
juice of 1/2 lemon
4 tablespoons chopped mint (pressed down)
2 oz (50 g) currants
2 oz (50 g) candied peel (candied fruit), chopped
sugar to taste
castor sugar to glaze
method
1. Roll out half the pastry and cut it into rounds for the patty tins.
2. Mix the apples, peel, raisins, currants, sugar and mint. Moisten with lemon juice.
3. Put a little of this mixture in each pastry case, with a small knob of butter on each.
4. Roll out and cut the pastry lids.
5. Cover and glaze with water and sugar.
6. Bake at 220°C (425°F) mark 7 for 25 minutes.
2. Mix the apples, peel, raisins, currants, sugar and mint. Moisten with lemon juice.
3. Put a little of this mixture in each pastry case, with a small knob of butter on each.
4. Roll out and cut the pastry lids.
5. Cover and glaze with water and sugar.
6. Bake at 220°C (425°F) mark 7 for 25 minutes.
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