• Short crust, flaky, rough puff or puff pastry
• stewed fruit or jam
• castor sugar

Roll the pastry thinly and cut into rounds of about 4 in. diameter. Place some jam or fruit in the centre of each round and moisten the edges with cold water. Fold the pastry over and press the edges together. Knock up the edges with the back of a knife and place on a baking-sheet. Brush the top with water, sprinkle with sugar and bake in a fairly hot or hot oven (400°–425° F., Gas