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LOCATION: Recipes >> Pastries >> BANBURYS

Print this Recipe    BANBURYS

rough puff pastry
25g butter
1 heaped dsp flour
2 Tbs brandy
125g currants
1 heaped tsp chopped peel
25g brown sugar
1 egg separated
pinch cinnamon
castor sugar to dust

Roll out pastry thinly and cup into 5" rounds. Melt butter in pan,
stir in flour, then brandy. Cook 1 min. Cool and stir in currants,
peel, brown sugar, egg yolk and cinnamon. Put a little mixture
into each round of pastry. Draw up to the centre and seal with
fingers. Turn each one over and roll lightly into boat shape.
Brush tops with beaten egg white and dredge with castor sugar.

Make 2 slashes across each boat with knife. Bake in mod. oven
25-30 mins. or until golden brown.

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