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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These pastries are traditional for tea in northern England. You can add candied fruit peel to the currants. Ingredients:
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1/2 cup lard |
1/2 cup butter |
1 egg |
1 tablespoon lemon juice |
cold water |
1 cup dried currant |
2 tablespoons soft butter |
1/4 cup brown sugar |
1 pinch nutmeg |
1 pinch allspice |
1 egg, lightly beaten |
granulated sugar |
Directions:
1. PASTRY: Mix together flour and salt.
2. Cut in lard and butter.
3. In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
4. Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
5. Wrap and chill for several hours.
6. FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
7. Cream butter with sugar; stir in spices and currants.
8. Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
9. Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
10. Turn over and flatten gently with a rolling pin to make round cakes.
11. (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
12. Cut 2 slashes in top of each.
13. Bake in 425 F.
14. oven for 10 to 15 minutes or until golden brown.
15. Makes about 20 pastries.
16. Canadian Living Cookbook.
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