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Lancashire Raisin Pastries

ingredients

serves: 14
500 g puff pastry
2 tbsp (1 oz) 25 g butter
6 x 42.5 g packs Sunmaid raisins
3 1/2 tbsp (40 g) unrefined Demerara (raw) sugar
zest of 1 lemon

method

1. Preheat the oven to 220°C (425°F) Gas Mark 7.

2. Roll out the pastry on a floured surface to a thickness of 3mm. Using a 10 cm cutter, cut out 8 circles. Fold the surplus pastry together and re-roll. Cut out a further 6 circles.

3. Melt the butter in a small saucepan, remove from the heat and stir in the raisins, 30 g sugar and lemon zest.

4. Place a small spoonful of the mixture into the centre of each pastry circle. Dampen the edges with water and bring them into the middle enclosing the fruit.

5. Turn the pastries over onto a floured board and flatten gently with a rolling pin.

6. Brush the surface of the pastries with water and spinkle over the remaining sugar.

7. Make two slits on the surface of each pastry. Place on a baking tray and cook in the preheated oven for approximately 15 minutes until golden brown. Cool on a wire rack and store in an airtight container.

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