4 oz Shortcrust pastry
FILLING
4 oz Currants
2 oz Butter
2 oz Suga (brown or white)
1/2 ts Cinnamon or mixed spice
1/2 ts Fresh mint, chopped
Set oven to 375/F or Mark 5. Roll out the pastry on a floured
surface to a rectangle about half as long as it is wide. Mix the
cun~ants butter, sugar and spice in a basin and spread down the
centre of the pastry. Sprinkle on the fresh mint. Fold over the
edges of the pastry to meet in the middle and seal the edges. Turn
the pastry over and roll out until the currants show through. Place
on a greased baking tray, brush with milk and sprinkle with sugar.
Bake for 20 minutes. The currants are meant to look Iike sprats or
flies.
Yields
4 Servings
