4 oz shortcrust pastry
1 filling
4 oz currants
2 oz butter
2 oz suga (brown or white)
1/2 teaspoon cinnamon or mixed spice
1/2 teaspoon 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.
