The filling is made from dried fruit and marmalade. Cinnamon is used in both the fruit mixture and the pastry.
Makes about 6 generous pies
Ingredients
- 200g flour, plus extra for rolling
- 100g butter, softened
- Up to 5 tbsp cold water for the pastry
- 2 tsp ground cinnamon in total
- 100g sultanas or mixed dried fruit with peel
- 4 tbsp marmalade
- Water for the filling
- Optional beaten egg for glazing or icing sugar for serving
Method
- Put the fruit and marmalade in a small pan. Add ½ teaspoon of cinnamon and enough water to reach partway up the fruit. Bring to the boil, then simmer gently while preparing the pastry.
- Mix the softened butter into the flour with the remaining cinnamon. Add 4 tablespoons of cold water, then the final tablespoon only if needed, to bring the dough together.
- Heat the oven to 180°C and grease a bun tin. Roll the dough on a floured surface to roughly 3mm thick. Cut circles for the cases and small shapes for the tops.
- Line the tin with the pastry circles. Divide the softened fruit between them, adding a little of its syrup, and place the pastry shapes on top. Brush with egg if using.
- Bake for around 15 minutes, checking that the pastry is golden and cooked through. Cool before removing and eating; the fruit filling holds heat.