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Cumberland Currant And Apple Pasties recipe
Cumberland Currant And Apple Pasties
for the pastry
1 1/2 cups (150 g) 6 oz plan flour (All purpose)
1 1/2 oz) lard
pinch of salt
40 g (1 1/2 oz) margarine

for the fruit mixture
1 oz lard
1 medium-sized cooking apple, chopped
4 oz (100 g) currants
1/2 level teaspoon cinnamon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)

1. Make the pastry by rubbing 1 1/2 oz lard and the margarine into the flour and salt as for shortcrust pastry.

2. Roll out the pastry and cut 12 circles using a 10 cm (4 in) cutter.

3. Place a small spoonful of the fruit mixture in the centre of each circle.

4. Moisten the edges of the pastry and fold over to form a half-circle shape.

5. Press the edges together with the prongs of a fork and bake for about 20 minutes at 220C, 425F, mark 7 until golden brown.

6. Serve sprinkled with castor sugar.