Pastry
1 1/2 cup flour
1/4 tsp salt
1/4 cup shortening cubed
1 egg yolk
1 tsp vinegar
ice water
1/4 cup cold butter
1/4 tsp salt
1/4 cup shortening cubed
1 egg yolk
1 tsp vinegar
ice water
1/4 cup cold butter
Filling
1/2 cup brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter softened
1 tsp vanilla
1 tsp vinegar
1 pinch salt
1/4 cup currants, raisins, nuts, or coconut
1/2 cup corn syrup
1 egg
2 tbsp butter softened
1 tsp vanilla
1 tsp vinegar
1 pinch salt
1/4 cup currants, raisins, nuts, or coconut
- In large bowl combine flour with salt
- Cut in butter and shortening
- In one cup measure, whisk egg yolk with vinegar and enough water to make 1/3 cup
- Gradually sprinkle egg mixture over flour mixture stirring briskly with fork until pastry holds together
- Press into disk
- Wrap in plastic
- Refrigerate for at least 1 hour (up to 3 days)
- In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt
- Set aside
- On lightly floured surface roll out pastry to 1/8″ thickness
- Using 4″ round cookie cutter (or 28oz can) cut out 12 circles
- Place in muffin tin
- Divide raisins among pastry shells
- Spoon in filling until 3/4 full
- Bake in bottom third of 450 oven for about 12 minutes or until filling is puffed and bubbly