| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
6 |
Servings |
INGREDIENTS
| 150 |
g |
Currants |
| 1 |
ts |
Mixed spice |
| 50 |
g |
Butter |
| 75 |
g |
Brown sugar |
| 1 |
ts |
Flour |
| 1 |
tb |
Rum |
| 500 |
g |
Puff pastry |
|
|
Castor (granulated) sugar for sprinkling |
INSTRUCTIONS
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Date: Tue, 23 Nov 93 16:27:19 PST
Fit blade and process the currants, spice, sugar, butter and flour and run
for 20 seconds. Roll out the pastry 1/8" thick, cut out saucer size
circles. Divide filling equally between the circles. Dampen the edges,
Gather up the pastry to the centre and pinch together. Turn the pastries
over and roll each into an oval. Place on dampened baking sheet and slash
the top of each pastry. Bake at 220 C. (425 F) for 15 mins. Brush with a
little water and sprinkle with sugar. Bake a further 5 mins. Cool on a wire
rack. Makes 6-8.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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