For a printable version of this recipe, click here.

Ingredients

• 8 ounces of plain flour

• 3 ounces of Crisco shortening

• 3 ounces of butter

• Cold water to mix

• Pinch of salt

• One beaten egg

• 4 ounces of raisins

• 4 ounces of golden raisins/ sultanas

• 2 ounces light brown sugar

• One ounce of butter

• 2 tablespoons of milk

• One teaspoon mixed spice [all spice]

• Sift flour and salt

Method

1. Cut cold Crisco and three ounces of butter into cubes and add to the flour.

2. Mix in lightly with fingertips until it resembles bread crumbs.

3. Add cold water a little at a time, kneed into a rough dough.

4. If it gets too wet add a little more flour.

5. Roll on a well-floured board or work surface turning and folding several times to achieve layers in the pastry.

6. Cover with plastic wrap and refrigerate and rest for 20 minutes.

7. Melt one ounce of butter in a saucepan, add the brown sugar, mixed spice, and raisins and set aside to cool.

8. Roll pastry to a quarter-inch thick and cut into 3 x 3-inch squares.

9. Spoon fruit mixture in the middle of each square.

10. Fold over the corners of the pastry diagonally one side to the middle and the opposite side to just pass middle so that the edges seal on top of each other.

11. Moisten edges with beaten egg and milk to seal firmly and brush tops to glaze.

12. Let them sit for 20 minutes.

13. Bake at 350 for 15 to 20 minutes or until golden brown, then sprinkle with sugar and let cool.

Notes

• For an alternative filling: cherries, apples, pears

Recipe by Wendy Hendricks from the Sandringham Chapter cookbook