Scottish Currant Slab

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READY IN: 1hr 20mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the pastry:
  • Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
  • Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
  • For the filling:
  • Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
  • Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
  • Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
  • Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
  • Divide the pastry into half.
  • Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
  • Spoon the fruit mixture into pastry case, spread evenly and pack well.
  • Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
  • Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
  • Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
  • Serve hot or cold.
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