A Westmorland Currant Pasty
225g (8oz) self raising flour 50g (2oz) butter
50g (2oz) lard
50g (2oz) butter 175g (6oz) currants
1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon
Good pinch of ground mace 50g (2oz) soft brown sugar
Grated zest of 1 lemon 1 tablespoon rum
Rub the lard and butter into the flour to form breadcrumbs. Bind the pastry with cold water. Divide the pastry in half and roll into two matching round or squares. Place one square or round on a greased baking tray.
For the filling, melt the butter in a pan and stir in the currants, spices, lemon zest and sugar. Cook until the sugar is dissolved. Cool slioghtly. Stir in the rum.
Spread the filling evenly on the pastry base leaving a 1cm (1/2 inch) margin around the edge. Brush the margin with water and place the second pastry layer on top. Crimp the edges and prick all over with a fork.
Bake at Gas Mark 7, electric oven 220°C for 15 minutes. Reduce the heat to Gas Mark 5, electric oven 180°C for a further 20 minutes or until golden brown. Dredge thickly with caster sugar and allow to cool.