Spratley Cake or Fly Pie
110g (4oz) Shortcrust pastry
110g (4oz) Currants
50g (2oz) Butter
50g (2oz) Sugar
½ tsp Cinnamon or mixed spice
½ tsp Fresh mint, chopped
Preheat oven to 190°C: 375°F: Gas 5.
Roll out the pastry on a floured surface to a rectangle about half as long as it is wide.
Mix the currants, butter, sugar and spice in a basin and spread along the middle 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.
Serve hot or cold
Serves 4
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