For the Pastry
- 300 g Plain Flour
- 150 g Butter (chilled)
- 50 g Icing Sugar
- 1 Egg
- 2-3 tsp Cold Water
For the Filling
- 200 g Currants
- 75 g Sugar
- 50 g Butter (softened)
- 1 tsp Mixed Spice
- Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
- In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
- Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
- In a bowl mix the currants, sugar, butter and mixed spice until combined.
- Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
- Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
- Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
- Bake for 25-30 minutes until a light golden brown colour.
- Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
- video: https://www.youtube.com/watch?v=TFIgc57VuOo
- from scottish blog: https://bakingwithgranny.co.uk/recipe/fruit-slice-fly-cemetery/
