|Flaky pastry||2 oz margarine/butter|
|4 oz currants||1 oz brown sugar|
|1 oz cut mixed peel|
Melt butter in saucepan, add the fruit, sugar and peel and mix together. Allow the mixture to cool. Roll out pastry 1/4 inch thick and cut into large rounds with pastry cutter. Place a spoonful of filling on each round, damp edges of pastry and draw together. Turn smooth side up and roll lightly to about 3 inches across. Cut tops to show filling, brush with milk and sprinkle with sugar. Bake in a hot oven 230C / 450F / Gas mark 8 for 20 minutes.
Chris Welch and The Girl Scout Resource Center
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