Method
Step 1:
Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
Step 2:
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor). Stir in the caster sugar.
Step 3:
Add 2-3 tbsps of cold water, stirring into the mix with a knife until it just sticks together. If necessary add a little more water.
Step 4:
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
Step 5:
Set the oven to 220°c (200°c fan, gas mark 7). Roll out the pastry thinly and cut into 8 circles about 7 cm in diameter, and 8 circles about 6 cm in diameter. Place the smaller circles on a baking tray and press a lolly stick into each one.
Step 6:
Spread the centre of the pastry with a little jam. Roll a pea size piece of marzipan into a ball, place on top then place an apricot over it.
Step 7:
Dampen the edge of the pastry with a little water then place the larger circles on pastry on top. Press down well to seal, then use the prongs of a fork to mark the edge.
Step 8:
Brush with beaten egg and sprinkle well with sugar. Bake for 15 minutes until golden brown. Serve warm or cold. These will keep for 1 day in a cake tin.
Ingredients
For the pastry
- 200g Allinson's Plain White Flour
- 50g Lard
- 50g Butter (unsalted)
- 0pinch Salt
- 3 tbsp Water
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 200g Allinson's Plain White Flour
For the filling
- 4 tsp Jam (strawberry)
- 8 Apricot halves (canned, drained)
- 50g Marzipan
- 3 tbsp Unrefined golden granulated sugar
- 1 Egg(s) (free range) (beaten)
Utensils
- Mixing bowl
- Knife
- Cling film
- Rolling pin
- Lolly sticks
- Pastry brush
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the pastry
- 200g Allinson's Plain White Flour
- 50g Lard
- 50g Butter (unsalted)
- 0pinch Salt
- 3 tbsp Water
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 200g Allinson's Plain White Flour
For the filling
- 4 tsp Jam (strawberry)
- 8 Apricot halves (canned, drained)
- 50g Marzipan
- 3 tbsp Unrefined golden granulated sugar
- 1 Egg(s) (free range) (beaten)
Utensils
- Mixing bowl
- Knife
- Cling film
- Rolling pin
- Lolly sticks
- Pastry brush